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Aside from gorgeous mushrooms and fresh peas, this spring vegetable sauté features special little onions. Cipollini, pronounced chip-oh-lee-nee, means small onions in Italian. They’re sweeter than common onions and have less of the bite that can sometimes make you cry when chopping them. A higher level of natural sugars makes them perfect for caramelizing, or browning in a hot pan. It’s easy to remove the thin skins if you cut off the onions’ tops and bottoms before peeling.