Glazed Onions Recipes

HONEY-GLAZED ONIONS

Steps:

• Preheat oven to 425 degrees F.
• Combine butter and oil in a 9-by-13-inch baking dish. Whisk in vinegar, broth (or wine), honey, salt and pepper.
• Leaving onions whole, remove the papery outer skins. Cut the onions in half from stem through root end. Place the onions in the baking dish, cut-sides up. Loosely cover with foil and bake for 30 minutes.
• Remove the foil. Using tongs, carefully turn the onions, keeping them intact. Bake, uncovered, until the onions are very tender and the honey mixture has thickened, 25 to 30 minutes more.

GLAZED ONIONS

Steps:

• Bring a saucepan of water to a simmer, and add onions. Simmer for 5 minutes, drain, and rinse with cold water. Drain again. Peel off skins; set aside.
• Using a mortar and pestle or rolling pin, finely crush rosemary; set aside. Place a large skillet over medium-low heat, and add butter. When butter has melted, add rosemary, molasses, mustard and soy sauce. Mix well.
• Add onions, and reduce heat to low. Cook gently, stirring frequently, until glaze has thickened and onions are tender and golden brown, 10 to 15 minutes. Serve hot.

GLAZED PEARL ONIONS

Steps:

• Combine 1 pound frozen pearl onions, 1 cup chicken broth and 2 tablespoons each molasses, cider vinegar and butter in a skillet; season with salt and pepper. Simmer, stirring occasionally, until reduced to a glaze, about 20 minutes. Sprinkle with chopped parsley.

GLAZED ONIONS AGRODOLCE

Steps:

• Preheat the oven to 400 degrees F. Cover the bottom of a medium, heavy-bottomed baking dish with the olive oil, balsamic vinegar, sugar, and fennel fronds. Season with salt.
• Cut the onions in quarters lengthwise. Trim the root ends of the onions, still leaving them intact. Lay the onions cut side down in the baking dish in concentric circles, fitting them closely together. Nestle a fresh bay leaf between every few onion halves and top with the sage. Drizzle with a bit more olive oil and a few drops of balsamic vinegar. Season with salt.
• Cover the pan with heavy-duty, restaurant-grade plastic wrap, which won't melt in the oven, and then aluminum foil. (Conventional plastic wrap will melt in the oven, so if you do not have restaurant-grade plastic wrap, skip it.) Put the onions in the oven until they're softened, about 40 minutes.
• To check for doneness, remove the baking dish from the oven and carefully lift up one segment of the foil and plastic if you're using it, taking care not to burn yourself from the steam that arises from the pan; use a small sharp knife to check to see if the onions are tender. Otherwise, return the foil and plastic and return the onions to the oven for another 10 to 15 minutes, or until they're tender.

GLAZED ONIONS

Steps:

• Blanch the peeled onions for 5 minutes in boiling salted water.
• Drain them, pat them dry and set aside.
• Melt the butter in a skillet. Add the remaining ingredients and stir until smooth.
• Add the onions and saute on low heat, occasionally basting the onions with the glaze.
• Turn the onions over at least once.
• After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown.
• Serve immediately.

GLAZED ONIONS

Steps:

• Place onions in a baking dish. Add honey, seasoning and butter. Bake in 450 degree oven for about 1 hour.

SHERRY VINEGAR-GLAZED ONIONS

Steps:

• In a wide skillet with a lid, heat oil over medium heat until bubbling. Add onions and sauté over medium-low heat for about 10 minutes, gently rolling the onions about so they will brown as evenly as possible.
• Pour in vinegar and 1/4 cup water. Season with salt and a few grinds of pepper. Cover and simmer very gently until onions are perfectly tender but retain their shape. Start testing with a thin sharp knife after 15 minutes; depending on size, the onions may cook in 15 to 25 minutes. (Frozen onions will cook faster.) Taste one to make sure it is completely tender all the way through; do not undercook.
• Using a slotted spoon, transfer onions to a serving bowl. (Onions may be prepared up to this point 2 days ahead. Reserve onions and cooking liquid separately. Reheat onions in reserved liquid, adding water as needed, then transfer them to a bowl.)
• Raise heat and boil liquid to reduce it to a thick glaze. Taste and add salt, pepper and sweetener to taste. Stir in parsley and serve hot or warm.

EASY, EASY GLAZED ONIONS

Steps:

• Put onions in a 1½ quart casserole.
• Mix honey with catsup and pour over onions.
• Bake at 350°F 15 minutes.

GRILLED SWEET ONIONS

Steps:

• Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.

GLAZED ONIONS

Steps:

• Preheat oven to 450°F. Melt butter in large oven-proof skillet over medium heat. Add onions and sauté until golden, about 12 minutes. Stir in 1/3 cup water. Transfer skillet to oven and cook until onions are tender and glazed, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

GLAZED PEARL ONIONS

Steps:

• Heat oil in a 10-inch skillet over medium heat. Add onions. Cook, tossing occasionally, until beginning to brown, about 5 minutes.
• Sprinkle with sugar; season with salt and pepper. Add 2/3 cup water and thyme; cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.

GLAZED ONIONS

Steps:

• Melt the butter in a large heavy bottomed saucepan until it sizzles.
• Add the onions and toss them for a few minutes so that they turn slightly brown.
• Sprinkle the sugar over the onions and continue to toss them over low heat until they are completely covered with a sticky layer of sugar.
• Add the stock and simmer uncovered until the stock evaporates, leaving a thick glaze that covers the onions.
• This will take about 15 minutes.
• Shake the saucepan from time to time while cooking.
• Serve very hot.

BALSAMIC-GLAZED ONIONS

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.