Almond Glazed Onions Recipes

GREEN BEANS WITH CARAMELIZED ONIONS AND ALMONDS

Steps:

• Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
• Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

ALMOND GLAZED ONIONS

Steps:

• Place onions in a large saucepan with enough water to cover by 1 inch. Bring to boil; cook until onions are tender, 20 to 25 minutes. Drain; slip off skins.
• Melt butter and sugar in a deep skillet over medium heat. Stir in water and skinned onions. Cook, stirring, until onions begin to color, about 10 minutes.
• Sprinkle the almonds into the skillet. Cook and stir until onions are golden and almonds are lightly toasted, 4 to 5 additional minutes.

GLAZED PEARL ONIONS WITH RAISINS AND ALMONDS

Steps:

• Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins). If using frozen pearl onions, skip this step and simply defrost them.
• Combine pearl onions, sherry, raisins, honey, water, butter and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper.
• Remove from heat and stir in almonds and vinegar. Add a few teaspoons of water if mixture is too dry. Serve warm.

PORK TENDERLOIN WITH SPICY RHUBARB GLAZE AND GRILLED SPRING ONIONS

Steps:

• Preheat the oven to 450 degrees F.
• In a medium saucepan over medium heat, melt the butter. Add the onions and rhubarb and cook until softened, about 8 minutes. Add the pomegranate juice, honey, soy sauce, red pepper flakes and a pinch of salt and pepper. Simmer until the liquid is reduced by half, 6 to 8 minutes. Transfer to a blender and puree. Strain and reserve.
• Heat a grill pan or grill over medium heat. Spread the spring onions in a single layer on a sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with smoked salt and pepper; toss to coat. Grill the spring onions, turning occasionally, until tender and charred in spots, 10 to 15 minutes.
• Rub the pork with salt and pepper and the remaining tablespoon oil. Place the pork on a sheet pan fitted with a rack. Roast the pork for 10 minutes, then reduce the oven temperature to 325 degrees F.
• Brush the pork on all sides with the glaze and return to the oven. Continue to roast, repeating the basting twice, until the internal temperature reaches 145 degrees F, about 40 minutes. Baste again when it comes out of the oven.
• Let the pork rest for 10 minutes. Slice the pork into medallions. Brush some glaze on the plate and arrange the medallions on the glaze. Serve with the onions. Garnish with the almonds, mint and more smoked salt.

GLAZED PEARL ONIONS AND GRAPES

Steps:

• Preheat oven to 425°F with rack in middle or lower third.
• Blanch unpeeled pearl onions in boiling water 2 minutes. Drain and transfer to an ice bath to stop cooking. Peel onions and trim off root ends.
• Bring onions, vinegar, and water to a simmer in an ovenproof 12-inch heavy skillet with sugar, butter, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until sugar has dissolved. Cover and simmer 3 minutes.
• Uncover skillet and transfer to oven. Roast, stirring once or twice, until most of liquid has evaporated, 15 to 18 minutes. Stir in grapes and roast, stirring once or twice, until liquid glazes onions and grapes, 5 to 8 minutes. Discard bay leaf.
• What to drink:
• Marimar Estate Don Miguel Vineyard '06

GLAZED ONIONS

Steps:

• Blanch the peeled onions for 5 minutes in boiling salted water.
• Drain them, pat them dry and set aside.
• Melt the butter in a skillet. Add the remaining ingredients and stir until smooth.
• Add the onions and saute on low heat, occasionally basting the onions with the glaze.
• Turn the onions over at least once.
• After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown.
• Serve immediately.

CINNAMON GLAZED ALMONDS

Steps:

• Preheat oven to 325 degrees.
• Place butter in a 13" X 9" pan; place in oven to melt butter, about 7 minutes.
• Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks.
• Gently fold in almonds and cinnamon.
• Pour almond mixture onto pan; toss with butter.
• Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
• Serve warm or at room temperature.
• Store cooled almonds in airtight container up to 2 weeks.

VANILLA ALMOND GLAZE

Steps:

• In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste!
• Drizzle over desired desserts.

GLAZED ALMONDS

Steps:

• Line a baking sheet with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy skillet, combine the almonds, sugar and remaining butter. Cook and stir over medium heat for 6-8 minutes or until sugar is golden brown., Remove from the heat; carefully stir in vanilla. Spread onto prepared baking sheet; immediately sprinkle with salt. Cool before breaking into pieces. Store in an airtight container.

GREEN BEAN SALAD WITH CILANTRO AND SOY-GLAZED ALMONDS

Steps:

• Place almonds in small nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat medium-high. Add 3 teaspoons soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Chop almonds. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans under cold water. Drain well. (Almonds and beans can be prepared 6 hours ahead. Cover almonds and store at room temperature. Cover and refrigerate beans; bring to room temperature before continuing.)
• Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend. Add beans and toss to coat. Sprinkle green onions, cilantro and almonds over salad and serve.