Balsamic Glazed Baby Onions Recipes

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BALSAMIC GLAZED BABY ONIONS



Balsamic Glazed Baby Onions image

Make and share this Balsamic Glazed Baby Onions recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Onions

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

1 tablespoon balsamic vinegar
1 tablespoon coarse grain mustard
1/4 cup honey
2 tablespoons canola oil
1 lb baby onion, halved

Steps:

  • Combine vinegar, mustard and honey in small saucepan.
  • Bring to a boil and reduce heat.
  • Simmer, uncovered, for 5 minutes or until glaze thickens.
  • Heat oil in large skillet and cook onion, brushing constantly with glaze, stirring, until browned and cooked to desired doneness.

Nutrition Facts : Calories 87.6, Fat 3.6, SaturatedFat 0.3, Sodium 3.1, Carbohydrate 14.4, Fiber 1, Sugar 11.4, Protein 0.7

BALSAMIC-GLAZED ONIONS



Balsamic-Glazed Onions image

These roasted browned onions get an added kick from the balsamic vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h5m

Number Of Ingredients 5

4 medium red onions, peeled, quartered, and layers separated
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon dried rosemary
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place onions on sheet; toss with oil, 2 tablespoons vinegar, and rosemary. Season with salt and pepper.
  • With another piece of foil, cover baking sheet, and seal tightly. Roast until onions have begun to soften, about 30 minutes. Uncover, and continue to roast, tossing occasionally, until onions have softened and browned, about 30 minutes. Toss with remaining vinegar, and serve.

Nutrition Facts : Calories 84 g, Fat 4 g, Fiber 1 g, Protein 1 g

BALSAMIC GLAZED ONIONS



Balsamic Glazed Onions image

Make and share this Balsamic Glazed Onions recipe from Food.com.

Provided by mermaidmagic

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

2 large red onions
3 tablespoons extra virgin olive oil
3/4 cup balsamic vinegar

Steps:

  • Preheat the oven to 425 degrees.
  • Cut the onions in half lengthwise, leaving the skins on.
  • In a 12 inch oven proof skillet, heat the oil until smoking.
  • Place 4 onion halves cut side down in the skillet.
  • Cook without moving them, over medium heat, until dark golden brown, 7 to 8 minutes.
  • Add the vinegar and place the skillet in the oven.
  • Bake until the onions are soft, 15 to 20 minutes.
  • Remove the onions from the pan immediately.
  • Place cut side up on a cool plate.
  • Pour the syrup that has formed in the pan over the onions and cool to room temperature.

Nutrition Facts : Calories 161.6, Fat 10.2, SaturatedFat 1.4, Sodium 14.2, Carbohydrate 15.2, Fiber 1.3, Sugar 10.3, Protein 1.1

BALSAMIC-GLAZED PEARL ONIONS



Balsamic-Glazed Pearl Onions image

This makes a fantastic side dish to a prime-rib beef roast or a pork roast dinner, or to any beef or pork dish! This will serve about 6 people but can easily be doubled. Use a large package of frozen pearl onions for this recipe, and also fresh pearl onions can be used, just blanch in boiling water, cool then peel.

Provided by Kittencalrecipezazz

Categories     Onions

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

9 cups frozen pearl onions
2 tablespoons olive oil
1 cup balsamic vinegar
1/2 cup water
1 teaspoon sugar (optional or to taste)
salt and pepper
1 -2 tablespoon butter

Steps:

  • In a large skillet heat oil over medium-high heat, then saute the onions until lightly browned (about 5-6 minutes).
  • Add in balsamic vinegar and water; simmer stirring occasionally until the onions are tender (about 12-15 minutes).
  • Transfer the onions to a bowl using a slotted spoon (reserve the liquid).
  • Simmer the reserved liquid until thick and syrupy and reduced to about 1/2 cup.
  • Season the liquid with salt and pepper and a little sugar if desired.
  • Transfer the onions back to the skillet and coat with the liquid.
  • Add in the butter, stirring and heat slightly until the butter has melted.
  • Transfer to a bowl.
  • Delicious.

SWEET AND SOUR BALSAMIC BABY ONIONS



Sweet and Sour Balsamic Baby Onions image

I make this with fresh small onions from my garden but this can be made also with frozen small onions, this is soooooo good! This will serve about 3-4 people, but can easily be doubled.

Provided by Kittencalrecipezazz

Categories     Onions

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 lbs white pearl onions, unpeeled
2 -3 tablespoons butter
1/4 cup brown sugar, packed
1/3 cup balsamic vinegar
salt
black pepper (optional)

Steps:

  • Cook the unpeeled onions in boiling water to cover for about 10 minutes; drain.
  • Plunge into ice water to stop the cooking process; drain well.
  • Peel the skin off of the onions.
  • Cook the butter with brown sugar in a saucepan or skillet until butter melts, whisking often.
  • Add in balsamic vinegar; mix to combine, then add in peeled onions; season with salt and pepper (if using) simmer for about 15 minutes or until thickened.
  • Delicious!

Nutrition Facts : Calories 264.4, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 70.8, Carbohydrate 48.5, Fiber 4.2, Sugar 30.6, Protein 2.9

BALSAMIC GLAZED ONIONS



Balsamic Glazed Onions image

Great side dish for barbecue recipes, roasts, or anything with a hearty savory flavor. They provide a sweet, lightly sour counterpoint to thick sauces or strong meats.

Provided by MexiYabby

Categories     Onions

Time 34m

Yield 1 lb, 4-8 serving(s)

Number Of Ingredients 5

1 lb cipollini onion (or other small yellow onions if unavailable)
1/2 cup balsamic vinegar
1/2 cup blend oil (Olive or Veg, Olive or Cannola, etc.)
kosher salt
white pepper

Steps:

  • Preheat oven to 325.
  • Mix half oil blend and half BV in bowl.
  • Quarter onions (cut to 1/8s if using larger onions) place in oil/vin mix to marinate 10-15 minutes.
  • Brush other half oil on small roasting pan with tall sides. Sides should be higher than onions when placed inside.
  • Remove onions from marinade, place in oiled pan.
  • Brush down with half remaining vinegar.
  • Roast at 325 for 20-30 minutes, or until tunder and soft, shaking pan every five minutes or so and brushing down with remaining vinegar halfway through cooking.

Nutrition Facts : Calories 288.6, Fat 27.3, SaturatedFat 4.1, Sodium 3.4, Carbohydrate 11.5, Fiber 1.6, Sugar 4.9, Protein 1

BRAISED BABY ONIONS WITH ORANGE JUICE AND BALSAMIC VINEGAR



Braised Baby Onions with Orange Juice and Balsamic Vinegar image

Categories     Onion     Side     Braise     Vegetarian     Vinegar     Orange     Spring     Vegan     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 4

2 pounds fresh small cipolline onions or pearl onions
1/4 cup extra-virgin olive oil
3/4 cup fresh orange juice
3/4 cup balsamic vinegar

Steps:

  • Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.
  • Heat oil in large nonstick skillet over high heat. Add onions and sauté until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)

SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES



Slow-Cooker Balsamic Honey-Glazed Chicken and Vegetables image

Elegant goes easy in this complete slow-cooker meal. Browned chicken thighs, potatoes, carrots and red onions are cooked with balsamic vinegar and honey until tender, luscious and sure to impress.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 4

Number Of Ingredients 10

4 medium carrots, cut in half lengthwise, then diagonally into 1-inch pieces
3 medium Yukon gold potatoes, each cut into 6 pieces
1 medium red onion, cut into thin wedges
1 teaspoon salt
1/2 teaspoon pepper
4 bone-in skin-on chicken thighs
2 teaspoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey
3 fresh thyme sprigs

Steps:

  • Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
  • In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
  • Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 16 g, TransFat 0 g

BALSAMIC-GLAZED BABY ONIONS



Balsamic-Glazed Baby Onions image

Here is another alternative to the traditional creamed onions on your holiday table that is much quicker and easier to make. From Good Food Magazine November 1988.

Provided by JackieOhNo

Categories     Onions

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs baby onions
4 tablespoons unsalted butter
1 tablespoon sugar
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme leaves

Steps:

  • Place onions in large heavy saucepan and add water to cover. Heat to boiling. Reduce heat and simmer uncovered until barely tender, 7-10 minutes. Drain and let cool slightly. Slip off skins and trim root ends.
  • Melt butter in same saucepan over medium heat. Stir in sugar and increase heat to medium-high. Add onions and cook, stirring occasionally, until onions are glazed and golden brown, 5-8 minutes. Stir in vinegar and thyme; cook 1 minute longer. Serve hot.

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