Cipollini is, of course, Italian for "little onion". These diminutive beauties are prized for their extra sweetness, which makes them ideal for caramelizing. As is usually the case with sweet things, these have a limited season, so get them while you can.
Store in a cool, dark place.
Cipollinis are best when cooked, so try them on kebabs or roast them until they melt in your mouth.
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