There are small Spanish and white onions, there are pearl and boiler onions and then there are �cipolline.� This wild onion variety is small and flat, rather than round, with a tiny pointed top end. They are easily found in Italy and are used in this type of recipe or in hearty meat or vegetable stews. Slowly simmering or braising these onions accentuate their full distinct flavor. They are so good, I assure you that you can�t eat just one. In fact, why not double this recipe right from the start?