BALSAMIC GLAZED CIPOLLINI ONIONS (CIPOLLINI AGRODOLCE)
Tender, tangy cipollini onions in a sweet and sour balsamic glaze. These caramelized nuggets are perfect for your fall holiday table. They make a delicious side dish as well as a savory topping for pizza and pasta.
Provided by Karen Tedesco
Categories Vegetables
Time 23m
Number Of Ingredients 8
Steps:
- Bring a saucepan of water to a boil. Drop in the onions and boil 2 minutes. Drain and cool slightly.
- Use a small, sharp knife to slice off the top of the onions, then slip off the skins. Trim any hairy roots, but leave the stem end intact so that the onions don't separate. If the onions are larger than 1 1/2-inches diameter, slice into halves or quarters.
- Heat the butter and oil in a medium (8-10-inch) nonstick skillet over medium-high heat. When the butter stops foaming and begins to smell nutty, add the onions to the pan. Cook 5 minutes, or until the onions are browned, stirring occasionally.
- Sprinkle the onions with the sugar and salt. Pour the water and vinegar over them (the pan will sputter). Turn the heat down to medium and cover the pan. Cook 5 minutes.
- Uncover the pan and continue cooking until the liquid in the pan looks syrupy and has large bubbles, another 2-3 minutes. Sprinkle with the thyme and serve.
Nutrition Facts : ServingSize 1 g, Calories 132 kcal, Carbohydrate 23 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 310 mg, Fiber 3 g, Sugar 14 g
ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC VINEGAR
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
BALSAMIC ONIONS
Steps:
- Preheat the oven to 375 degrees.
- Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.
RED ONIONS ROASTED WITH BALSAMIC AND HONEY
Steps:
- Preheat the oven to 325 degrees F.
- Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelised around the edges.
PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
BALSAMIC RED ONIONS
Balsamic vinegar takes on a sweetness that makes it the perfect glaze for red onion slices.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Heat broiler, with rack in top position. On a rimmed baking sheet, place red onions in a single layer and drizzle with olive oil, turning to coat with oil. Season with salt and pepper. Broil onions until lightly charred, 4 minutes. Flip and brush with balsamic vinegar. Broil until lightly charred, 4 minutes. To serve, transfer to a platter and sprinkle with parsley. Serve warm or at room temperature.
Nutrition Facts : Calories 83 g, Fat 5 g, Fiber 1 g, Protein 1 g
BALSAMIC PICKLED BABY RED ONIONS
I made these on the Fourth of July because I had overcooked the tiny onions I wanted to use for my kabobs. Not wanting to waste good baby onions from the garden, I threw this together as a "relish". It is really seat of the pants cooking at its best. Just decide what you want and start adding to it.
Provided by Pam Ellingson @wmnofoz
Categories Other Side Dishes
Number Of Ingredients 6
Steps:
- Steam unpeeled onions in the microwave on high 2-4 minutes until soft but not mushy. Remove and let cool, then cut off the root end and just squeeze the bulb out of the skin. Discard skins and place bulbs in medium heatproof bowl.
- In small saucepan, mix remaining ingredients and bring to simmer. Simmer til sugar is disolved, then adjust taste to your liking, adding more of any of the ingredients to make more or less sweet, vinegary, spicy, etc. pour hot mixture over onions in bowl and let marinate. Best if marinated longer, but I think mine waited about an hour or two before they were served.
- As I said, this is not really much of a recipe, more of an afterthought. But they were good.
QUICK PICKLED ONIONS
These colourful, spiced sweet and sour onions add piquancy to a ploughman's, or a sharp finish to Mexican food - an ideal edible gift to make ahead and pop in a homemade hamper
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Makes 500g
Number Of Ingredients 8
Steps:
- Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
- Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.
Nutrition Facts : Calories 34 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Sodium 1.5 milligram of sodium
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