Dijon And Balsamic Roasted Onions Recipes

BALSAMIC-ROASTED ONIONS

Steps:

• Slice about 1/4-inch from top and bottom of each onion. Peel onions, removing outer layer of flesh as well. Score onions about 3/4 of the way down, cutting at 1/4-inch intervals in a crisscross pattern. Place onions in a bowl of ice water for 2 to 4 hours, until cut area looks ruffled. Drain upside down 10 minutes.
• Heat oven to 375 degrees. Place onions in a baking dish that holds them closely.
• Beat vinegar and honey together, and season with salt and pepper. Brush over onions. Dot each with butter. Pour cider into baking dish. Cover dish with foil and bake 30 minutes. Uncover and baste with pan juices. Bake uncovered 30 minutes more, basting every 10 minutes. Baste again and serve.

BALSAMIC ROASTED ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Peel the onions and slice crossways in half.
• Put olive oil along with the butter into an ovenproof casserole large enough to hold all of the onion halves.
• Whisk in the vinegar, wine, salt, sugar, and pepper.
• Place the onion slices side by side in the dish, cut side down.
• Cover loosely with foil, and bake for 20 minutes.
• Turn onions over, and brush with juices in the pan.
• Uncover, and bake another 20 to 25 minutes or until onions are tender and browned.
• Remove from oven and serve warm or at room temperature, topped with fresh chopped herb of choice.

BALSAMIC- AND DIJON-GLAZED HAM WITH ROASTED PEARL ONIONS

Steps:

• Cook onions in large pot of boiling salted water 2 minutes; drain. Trim root ends, leaving base intact. Peel. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 325°F. Combine sugar, vinegar, and mustard in bowl for glaze. Transfer onions to 11x7x2-inch glass baking dish. Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat. Cover with foil.
• Line large roasting pan with foil. Making 1/2-inch-deep slits, score ham with diamond pattern. Place ham in pan and roast 45 minutes. Place onions in oven. Roast ham and onions 25 minutes. Uncover onions. Continue roasting onions and ham 50 minutes.
• Baste ham with some of glaze. Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer. Transfer ham to large platter. Transfer onion mixture to bowl. Serve ham, passing onion mixture separately.

BALSAMIC ROASTED ONIONS

Steps:

• Cut ends off onions, leaving stem and core intact. Quarter onions through core and peel away skin.
• Place onions in a large resealable bag with balsamic dressing, tarragon, and garlic. Squeeze out air and seal bag. Marinate in refrigerator for 1 to 4 hours, turning occasionally.
• Remove onions from refrigerator 30 minutes before roasting and bring to room temperature.
• Preheat oven to 400 degrees F. Lightly spray a baking pan with olive oil cooking spray.
• Place onions cut side up in prepared baking pan and pour marinade over top. Season with freshly ground black pepper.
• Roast in preheated oven for 25 minutes or until fork tender. (If onions begin to brown too quickly, cover loosely with foil.)

BALSAMIC ROASTED ONIONS

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
• Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.)
• Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.

ROASTED BALSAMIC ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.

BALSAMIC-GLAZED RED ONIONS

Steps:

• Prepare the onions: Preheat the oven to 400F. Slice off any straggly roots from the onions, leaving the firm root centers intact. Cut the onions in half from tip to root. Peel off the skins until all the papery layers are removed. Cut each half into 4 wedges, slicing through the root so that the wedges stay intact.
• Roast the onions: Cover the baking dish with foil and roast the onions for 30 minutes. Remove the foil and continue roasting the onions uncovered for 30 minutes more.
• Make the glaze: In a bowl, whisk the balsamic, mustard, salt, and pepper. Gradually whisk in the olive oil.

CHUCK ROAST WITH BALSAMIC AND DIJON

Steps:

• Preheat oven to 300°F.
• Heat oil in a large Dutch oven over med-high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes on each side). Remove roast and set aside.
• Add chopped onion to drippings in pot and reduce heat to medium. saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, abiut 4-5 more minutes. Stir in Dijon.
• place onion mixture in bottom of Pampered Chef Deep Baker (or your favorite Dutch Oven). Set seared roast on top of onions. Pour in beef broth in a quantity to submerge 1/2 of the roast for Braising. (Too much broth will Boil your roast.) Place thyme sprigs on top of roast. Cover and place in oven for 2 hours.
• Add carrots and potatoes to pot, cover and return to oven. continue cooking for 2 hours.
• Separate juices; remove thyme sprigs; cover roast and vegetables to keep warm.
• Make a roux for your gravy: In a small bowl combine 1/4 cup beef stock and flour until smooth. Pour into large skillet and turn heat to medium. Using a whisk, stir constantly until mixture browns.
• Reduce heat of skillet to Low. Add roast juices with onion chunks (or strain juices if you prefer a smoother gravy) to the roux in the skillet. Whisk until juices are incorporated.
• Simmer gravy, whisking occasionally, until gravy reaches desired consistency. Season with salt and pepper to taste.
• Serve and enjoy!

BALSAMIC-AND DIJON-GLAZED HAM WITH ROASTED PEARL ONIONS

Steps:

• Cook onions in large pot of boiling salted water 2 minutes; drain.
• Trim root ends, leaving base intact.
• Peel.
• (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 325.
• Combine sugar, vinegar, and mustard in bowl for glaze.
• Transfer onions to 11x7x2-inch glass baking dish.
• Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat.
• Cover with foil.
• Line large roasting pan with foil.
• Making 1/2-inch-deep slits, score ham with diamond pattern.
• Place ham in pan and roast 45 minutes.
• Place onions in oven.
• Roast ham and onions 25 minutes.
• Uncover onions.
• Continue roasting onions and ham 50 minutes.
• Baste ham with some of glaze.
• Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer.
• Transfer ham to large platter.
• Transfer onion mixture to bowl.
• Serve ham, passing onion mixture seperately.