Onions With Currant Port And Balsamic Glaze Recipes

BALSAMIC ONIONS

Balsamic Onions image

Provided by Ina Garten

Time 17m

Yield 6 servings

Number Of Ingredients 5

Ingredients

3 small red onions
1/4 cup plus 2 tablespoons good balsamic vinegar
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.

CARAMELIZED PORT ONIONS

Caramelized Port Onions image

Whenever possible use fresh rather than frozen pearl onions for this savory side. Pair the sweet and colorful onions with a savory meat entree.-Erika Szymanski, Pullman, Washington

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 pounds pearl onions, trimmed
2 tablespoons olive oil
1 cup port wine or grape juice
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon white pepper

Steps:

In a Dutch oven, bring 6 cups water to a boil. Add onions; return to a boil. Boil 3 minutes. Drain and rinse with cold water; peel onions., In a large skillet, heat oil over medium-high heat. Add onions; cook and stir 7-9 minutes or until tender. Add wine, stirring to loosen browned bits from pan. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until liquid is almost evaporated.

Nutrition Facts :

BALSAMIC ROASTED ONIONS

Balsamic Roasted Onions image

Categories Onion Side Roast Quick & Easy Vinegar Winter Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 6

Ingredients

4 pounds medium-size red onions
1/4 cup olive oil
6 tablespoons (3/4 stick) butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley

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.

BALSAMIC-GLAZED PEARL ONIONS

Balsamic-Glazed Pearl Onions image

Categories Onion Side Sauté Vinegar Fall Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 4

Ingredients

2 1/2 pounds assorted pearl onions such as red, white, and/or yellow (about 8 cups)
2 tablespoons olive oil
1 cup balsamic vinegar
1/2 cup water

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.

ONIONS WITH CURRANT, PORT AND BALSAMIC GLAZE

Onions with Currant, Port and Balsamic Glaze image

Categories Onion Vegetable Side Sauté Thanksgiving Low Sodium Vinegar Currant Port Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6 to 8

Number Of Ingredients 7

Ingredients

2 pounds small boiling onions (about 3/4 to 1 inch in diameter)
1 cup (or more) ruby Port
2/3 cup dried currants
3 tablespoons butter
2 tablespoons (packed) light brown sugar
2 tablespoons balsamic vinegar
3 teaspoons minced fresh thyme

Steps:

Cook onions in large pot of boiling salted water 2 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Peel onions. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine onions, 1 cup Port, currants, butter, sugar, 1 tablespoon vinegar and 2 teaspoons thyme in heavy large skillet. Cover and bring to boil. Reduce heat to medium and cook, covered, 15 minutes. Uncover and cook until onions are almost tender and coated with glaze, stirring frequently, about 10 minutes. Remove from heat. Mix in remaining 1 tablespoon vinegar. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Before serving, rewarm over low heat, adding more Port by tablespoonfuls if mixture is dry.) Sprinkle with remaining 1 teaspoon thyme and serve.

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