BALSAMIC GLAZED BABY ONIONS
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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