Pronounced chip-oh-LEE-nay, and you’re most likely to find them in cans and jars, usually preserved in balsamic vinegar. Some of the better supermarkets and delicatessens stock them. Their flesh is a yellowish colour and their skin is thin and papery, ranging in colour from pale yellow to the light brown of Spanish onions. Cipolline are sweeter, with more residual sugar than the garden variety white or yellow onions, but not as much as shallots.
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