Caramelized Pearl Onions With Balsamic Vinegar Recipes

BALSAMIC-GLAZED PEARL ONIONS

Steps:

• In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).
• Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.

CARAMELIZED PEARL ONIONS WITH BALSAMIC GLAZE

Steps:

• Adjust oven rack to low position and heat oven to 425 degrees.
• Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.
• Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.

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.

CARAMELISED ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

BALSAMIC-GLAZED PEARL ONIONS

Steps:

• In a saucepan of boiling water blanch one third of onions 3 minutes and drain. Blanch remaining onions in batches in same manner. Cool onions and peel.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onions until lightly browned, about 5 minutes. Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes. Transfer onions with a slotted spoon to a platter, reserving liquid. Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid, chilled separately, covered. Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter. Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup.
• Spoon sauce over onions and serve warm at room temperature.

CARAMELIZED ONIONS WITH BALSAMIC VINEGAR (LOW FAT)

Steps:

• Heat oil in a large skillet on high heat. Add onions and garlic, reduce heat to medium and cook for a few minutes without stirring to allow onions to brown a little on bottom. Stir and cook for 5 minutes longer, until onions are evenly golden and wilted.
• Sprinkle onions with sugar and vinegar. Continue to cook for 10 minutes, until onions are browned and tender.
• Season with salt and stir in parsley. Serve warm or at room temperature.

BALSAMIC-GLAZED PEARL ONIONS

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.