Simply Cipollini onions
The only "trick" to this simple recipe is using a small (10") heavy cast iron skillet so that the onions will stay golden and not burn.
  • 6-8 cipollini onions
  • 1½ Tbsp extra virgin olive oil
  • ½ tsp dry rosemary
  • a pinch of coarse salt (I like to use Fleur de Sel)
  1. Slice a thin piece off the top and the bottom of each cipollini onion and set aside.
  2. Place a small cast iron skillet on the stove and preheat for 2 minutes until hot.
  3. Place the olive oil in the skillet and swerve the skillet around so that the oil coats the bottom evenly and let it heat for 10 seconds.
  4. Place the cipollini onions in a single layer in the skillet and cook, uncovered for 4-5 minutes on one side.
  5. Turn the cipollini over and continue to cook uncovered for an additional 4-5 minutes.
  6. Turn off the stove and cover and let it sit for 30 minutes (they will continue to cook that way so don't peak yet!).
  7. Transfer to a small serving platter, sprinkle with coarse salt and rosemary and serve.
Recipe by Cuisinicity at