Never grown them personally but from all I have read they are primarily used for fresh eating and cooking. And like most the sweeter varieties they don't store or hold up well to preserving. So I'd think chopping and freezing in measured amount would be the best method. It would retain most of the flavor and can be used in any cooking recipe calling for onions.

I did find a couple of recipes for pickling them if pickled onions appeal to you and you can always caramelize them and freeze them for a different taste.

Dave

I canned some sweet onions, sliced and gently cooked til translucent, then added the onion water, then processed. They were good for a few months, only good for soups and such tho.

Dave, myfamily -

Thanks for the suggestions. The plants came from Dixondale - their site says cippolinis store for about 5 months - longer than I would expect.

When I looked for info about preparing cippolinis, I found so many recipes with rave reviews. The recipes generally involved braising with liquids like balsamic and/or wine, or glazed and served with Asiago cheese. Mouthwatering! I wanted to find out if I can store them for a few months, was concerned that freezing them whole would not retain their flavor and consistency.

Take care,
Pam

I made Pink Onion Jam from red cippolini onions. It's very different but delicious as a condiment on cold pork, ham, poultry, and beef.
I've chopped up all kinds of fresh onions - I froze them on sheet pans, then plopped them into quart bags to seal with my Food Saver. I open about one a week, break off what I need, then put the rest back in the freezer until that bag is done and repeat.
Nancy