In a recent foray to a local farmers' market I ran across these cipollini (pron. chip-oh-LEE-nee) onions at the Winter Green Farm stand. Running just a buck each or three for $2.75, I'd never seen them fresh before, and my mind started racing with the possibilities. Grilling them whole with steaks seemed an honorable use, or slicing them into paper-thin rounds and placing them on crostini drizzled with olive oil or a blop of aioli might be a worthy way to savor them. Or if you have a better suggestion, do tell!
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