After having spent 40 minutes peeling 3 out of 3lbs. of these beauties, I decided it was time to consult Google!
The JC Supper Club is tonight, and my dish is Honey-glazed Cipollini onions from a recipe by Thomas Keller. Since I do not have a copy of his Ad Hoc at Home cookbook, the hostess was kind enough to find the recipe cooked by Caroline for me, and posted it on her PickledPlum blog.
Now, Caroline mentions that she found the onions already peeled…Me, well, I was lucky to FIND the Cipollini at all, let alone already peeled. Zupans to the rescue!
Thomas Keller claimed 1.25 lbs will make 6 servings….we have 10 people dining, so I decided 3 lbs. would be a good serving with a wee bit left over. At $6.50/lb. …well, you do the math.
Caroline mentions one should keep the Cipollini size ‘uniform’….HAH! I say at $6.50/lb. any and all sizes will do.
On the morning of the feast, I spent 40 minutes peeling 3 of these beauties….the dinner is scheduled for 5PM. Forty minutes for 3 and there’s 3 lbs Uncooked!
…..this isn’t going to work out, so I headed to the computer for a Google consult and found this video.
You’d think all would be a ‘piece of cake’ after watching that video, but nada.
I stuck all but the 3 already peeled Cipollini into water boiling water, then drained as directed. I pulled the first onion out of the strainer and tried peeling, but hmmmm, I had to go to the knife, and that meant a deeper cut than desired which resulted in loss of onion meat…did I mention $6.50/lb.?
So, I cut off the root end of the onion and that worked reasonably well for several, but then I decided to try cutting off the stem end. Voila! That was the secret, for the most part anyway.
Another gastronomical delight-full Julia Child Supper Club Feast!