Pickled Cipollini Onions In Sherry Recipes

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BALSAMIC GLAZED CIPOLLINI ONIONS (CIPOLLINI AGRODOLCE)



Balsamic Glazed Cipollini Onions (Cipollini Agrodolce) image

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

1 1/2 pounds cipollini onions
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/3 cup water
1/4 cup balsamic vinegar
1 teaspoon chopped fresh thyme or rosemary leaves

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

PICKLED CIPOLLINI ONIONS IN SHERRY



Pickled Cipollini Onions in Sherry image

I can find Cipollini onions at Trader Joes.Cooking Light, SEPTEMBER 2003 "Serve these traditional English-style sweet-sour-spicy pickled onions as a first course with cheese, sliced or chopped in a salad, or thinly sliced and heated with a ribeye steak. Boiling the onions in salted water keeps them crisp. Let them sit a month to absorb the subtleties of the pickling liquid. Keep the spices whole to prevent clouding and sediment."

Provided by dicentra

Categories     Lunch/Snacks

Time 30m

Yield 16 serving(s)

Number Of Ingredients 13

2 cups water, divided
1/3 cup kosher salt
1 lb peeled cipollini onion (or pearl onions)
1 cup sherry wine vinegar
1 cup malt vinegar
1/2 cup cream sherry
3 tablespoons brown sugar
1 1/2 teaspoons mustard seeds
1/2 teaspoon fennel seed
1/2 teaspoon black peppercorns
1 dried hot red chile
2 bay leaves
1 fresh rosemary sprig

Steps:

  • Combine 1 1/2 cups water, salt, and onions in a bowl. Cover mixture and refrigerate overnight.
  • Combine 1/2 cup water, sherry vinegar, malt vinegar, cream sherry, brown sugar, mustard seeds, fennel seeds, peppercorns, and red chile in a nonaluminum saucepan, and bring mixture to a boil, stirring to dissolve sugar. Reduce heat, and simmer 5 minutes. Remove mixture from heat, and let stand 1 hour.
  • Drain onions. Rinse onions and pat them dry. Add onions to the vinegar mixture, and bring to a boil.
  • Reduce heat, and simmer mixture for 3 minutes. Place onions, bay leaves, and rosemary in hot jars; cover onion mixture with hot vinegar mixture, leaving 1/4-inch head space.
  • Cover jars with metal lids, and screw on the bands. Cool completely. Refrigerate onions at least 1 month before serving.

Nutrition Facts : Calories 36.6, Fat 0.1, Sodium 2358.9, Carbohydrate 6.6, Fiber 0.5, Sugar 4.3, Protein 0.4

BALSAMIC-GLAZED CIPOLLINI ONIONS



Balsamic-Glazed Cipollini Onions image

A simple balsamic-glaze turns semisweet cipollini onions into a sophisticated side dish. Also Try:Potato-Wrapped Halibut, Sauteed Spinach

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

2 tablespoons olive oil
16 cipollini onions, trimmed and peeled
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
2 teaspoons sugar
3/4 cup store-bought low-sodium chicken broth or stock
3 sprigs fresh thyme
2 cloves garlic, crushed

Steps:

  • Preheat oven to 400 degrees.
  • Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
  • Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

BALSAMIC CIPOLLINE ONIONS



Balsamic Cipolline Onions image

Provided by Janet Fletcher

Categories     Onion     Side     Thanksgiving     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 pounds cipolline onions* or boiling onions
2 cups beef stock or canned beef broth
2 1/2 tablespoons balsamic vinegar
2 tablespoons (1/4 stick) butter
1 teaspoon sugar
2 tablespoons minced fresh parsley
*Available at specialty foods stores.

Steps:

  • Cook onions in large pot of boiling water 3 minutes. Drain and cool. Cut off root ends, then peel.
  • Combine peeled onions, beef stock, 2 tablespoons balsamic vinegar, butter and sugar in heavy large skillet. Bring to simmer over medium heat. Cover; simmer until onions are crisp-tender, about 15 minutes. Add 1/2 tablespoon vinegar. Simmer uncovered until syrupy, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1 tablespoon parsley. Transfer to bowl. Sprinkle with 1 tablespoon parsley.

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