Heirloom & Specialty Onions

These pretty little Italian heirlooms have a flattened spherical shape and look just like rosy-bronze glossy buttons, each about 2 inches in diameter and 1 inch thick. They have firm, fine-grained flesh, well-developed flavor and satiny skins. Cipollinis are traditionally served whole, braised in a sweet and sour sauce or marinated in a balsamic vinaigrette.

You'll also find them delicious roasted whole in butter or olive oil, threaded on skewers for kebabs or used as pretty little boiling onions. When cooked, they really sweeten up and caramelize to a beautiful color. These intermediate/long day little onions will store well for about five months.

5 dozen plants

This wonderful old Italian specialty onion is originally from Tropea, the Calabrian town in Italy known for its superb cuisine. Italian torpedo onions can be used in any stage. When pulled as baby onions, just as the stems start to swell, their beautiful, bright magenta color, mild flavor and crunchy texture shines in salads.

When they bulb up, they have an elongated torpedo shape and develop deep pungent flavor, delicious sautéed as a colorful base for any dish, roasted whole, barbecued on skewers or adding color and punch to sandwiches. These uniquely shaped, old-fashioned onions belong in everyone's kitchen garden. Stores well for about 3 months after harvest.

5 dozen plants