Healthy Food Database

Cipollini onions
Tasmanian Cipollini onions (pronounced chip-oh-lee-knee) are a brown skinned onion with a flattened disc shape that are prized for their delicate yet extra sweet onion flavour. In their raw state, Cipollini onions have a mild aroma, are crisp, and are semi-sweet with a pungent flavor, but once cooked, they sweeten and soften into a tender, almost melting, texture. More often than not they are served whole and roasted, their flesh softening and becoming caramelised and extra sweet
Category: Cheese
In Season: Autumn
To Buy:
Buy from your local greengrocer. Onions should be dry with not soft moist patches. The skin is thin and delicate like paper.
To Store:
The bulbs will keep up to two months when stored in a cool and dry place.
Tips & Tricks:
When used fresh, they can be quickly blanched in boiling water and then placed in an ice bath to help loosen the thin, papery skin for easier removal.
Cooking Tips:
Cipollini onions can be served raw or cooked. The high sugar content allows for caramelisation and they are delicious roasted whole, or in slow cooked casseroles.

Nutrition per 0.5 Cup:

Weight (grams):
80
Carbohydrates, g:
3
Protein (g):
1
Saturated Fat, g :
0
Vitamin C:
Amines:
No information available
Glutamates:
n/a
Energy (kJ):
144
Fibre, g:
Fat (g):
0
Vitamin B6:
Potassium:
Salicylates:
No information available

Benefits the Following Health Conditions:*

Find recipes with Cipollini onions

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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