The many varieties of specialty onions from Melissa’s can be divided into two main classifications: Green Onions or scallions (onions harvested when green) and Dry Onions (mature onions) harvested when their flesh is juicy and covered with a dry skin. Melissa’s Cipolline Onions, originally grown in Verona, Italy (and now in the U.S. too) fall into the dry onion category.
Baked, broiled or stuffed, premium growing conditions ensure that these onions will have a sweet, delicate flavor! Melissa’s Cipolline Onions are delicious in any dish where extra flavor is needed. Sure to be one of the sweetest onions you will taste, try this onion variety barbecued on skewers with chicken, beef, or lamb, or use in soups, stews, and casseroles. Cipolline Onions are also a favorite when added to roasts or when baked "Verona Style" (see package for recipe).
Melissa’s Cipolline Onions are hand selected for excellent quality and should be firm and heavy for their size, with dry, papery skins. When selecting dry onions, avoid any signs of moisture, green shoots or dark spots. Keep in mind humidity can breed spoilage in dry onions. Store Melissa’s Cipolline Onions in a cool, dry place with good air circulation for up to two months (depending on condition when purchased). Once cut, tightly wrap any unused onion in plastic, refrigerate and use within four days.3 packages (8 ounces each)