Have you tried cooking with Cipolline onions? These cute little onions are perfect for roasting, caramelizing to become beautiful little orbs that add homemade flavor to stews, sauces, or salads. Yesterday I put together a Roasted Onion Quiche with bacon, cheddar, sautéed mushrooms, and some sliced roasted Baby Gold potatoes. Aren’t those little onions pretty on top? They’re full of sweet onion flavor too. I’ll share how to make them, and the recipe for this gorgeous quiche with you now.
Cipolline onions are sometimes called “Cipollini”, which means “small onion” in Italian. Cipollini are small, no larger than 3″ in diameter, with a slightly flattened appearance. Thin-skinned, these little guys have translucent flesh with more residual sugar than your average full-size yellow or white onion. The sugar in those little onions means they have lots of flavor when roasted whole or caramelized in butter or oil.
I dropped them into a pan of boiling water for about a minute, then drained them and cut off the bottoms. The thin papery skins came off easily. Then I trimmed their “chin whiskers” and sliced each one in half. I sprayed a baking sheet with olive oil, and roasted them in the oven at 375 degrees F. for 20 minutes. The cut side of each onion caramelized, creating a beautiful little pattern for the top of my quiche.
My plan was to save those pretty little onions and add them to the quiche at the very end. There were some roasted baby gold potatoes in my fridge, so I sliced them and lined the bottom of the quiche shell with them. On top of the potatoes is a tasty layer of bacon bits.
Meanwhile I was sautéing some sliced crimini mushrooms, and I waited for them to cool before adding them on top of the bacon. That gave me some time to grate the Cabot Garlic and Herb Cheddar cheese, which went on top of the mushrooms.
The eggs and milk were beaten together and waiting in a separate bowl, so I carefully poured them on top of the fillings in the pie shell. Then it was time to decorate the top with those precious little caramelized onions.
Just a little more grated garlic and herb cheddar on top, and into the oven for an hour.
When it comes out of the oven it’s all puffed up and a beautiful golden brown. Don’t try to cut it until it has cooled for at least 10 minutes or more. I like to let it cool completely and put it into the refrigerator overnight. It’s much easier to slice and tastes great when it’s reheated. Cold quiche is pretty tasty too!
See how it settles when it cools off? The filling is still pretty creamy in this photo because it hasn’t been refrigerated.
Here is the slice I enjoyed for Saturday late breakfast, reheated in the microwave. All the layers hold together and it’s much easier to photograph. Just as delicious too!
- 1 8 oz. bag Cipolline onions
- 1 uncooked 9' prepared pie shell
- 5 eggs, beaten
- 1 cup milk
- 6-8 roasted baby gold potatoes
- 8 oz. sliced Crimini mushrooms
- ½ cup cooked bacon bits
- 2 cups grated Cabot Garlic and Herb cheddar cheese, divided
- Carmelized Cipolline Onions:
- Preheat oven to 375 degrees.
- In a medium saucepan bring 2 cups of water to a boil.
- Drop the Cipolline onions into the water and wait 1 minute.
- Drain the onions.
- Slice the root end off of each onion and remove the thin papery skin.
- Cut the remaining top off each onion.
- Slice each onion in half through the thickest part.
- Spray a sheet pan with olive oil and place each half on the oiled sheet, cut side down.
- Roast the onions at 375 degrees F. for 20 minutes.
- Let the onions cool before using in the quiche.
- Slice the roasted baby potatoes and line the bottom of the unbaked pie shell with them.
- Sprinkle the bacon bits on top.
- Sautee the sliced mushrooms until browned.
- When the mushrooms are cooled, place them on top of the bacon in the pie shell.
- Sprinkle 1 cup of the grated cheese on top of the mushrooms.
- Beat the eggs and milk together.
- Pour the eggs and milk into the center of the filled pie shell.
- Carefully place the roasted onions on top of the filled quiche, caramelized side up.
- Sprinkle the remaining cheese on top.
- Reduce the oven temperature to 350 degrees F.
- Bake the quiche for 55 - 60 minutes, until it is puffed and golden brown, and a knife inserted in the center comes out clean.
- Let it cool and set for at least 10 minutes before serving.
Disclosure: Cabot Creamery Cooperative and King Arthur Flour sent me a box of cheese, flour, and other gifts to use in their #QuicheFeast promotion for food bloggers. Frieda’s Specialty Produce included a bag of Cipolline Onions in a box of goodies to use in recipe development. I was not required nor compensated for writing this post. All opinions and experiences are mine.