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Cipollini Onion Kabobs

  • Yield: Makes 10 kabobs


  • 3 pounds cipollini onions, peeled and trimmed


  1. Soak ten 10-inch wooden skewers in water. Set aside. Bring a large pot of salted water to a rolling boil. Add onions, and return to the boil. Cook until just tender, about 5 minutes. Remove onions to a bowl of ice water to stop the cooking process.

  2. Remove skewers from the water. Skewer onions horizontally (not through the root end), fitting about 8 onions on each skewer.

  3. Place on the heated grill, and cook over low heat until brown and caramelized, about 30 minutes.

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