Sweet Sour Little Onions Recipes

SWEET-AND-SOUR ONIONS

Steps:

• Cut a cross into root end of onions, and set aside. In a saute pan that will hold onions snugly in one layer, place onions, butter and enough water to come no more than 1 inch up sides of pan.
• Place pan over medium heat for about 20 minutes, turning onions occasionally. Add a little water if pan begins to run dry.
• Add vinegar, sugar and salt and pepper to taste. Turn onions again, and reduce heat to low. Continue to cook for 1 hour or more, turning onions occasionally, and adding a tablespoon or two of water whenever necessary. Onions are done when they are a rich, dark, golden brown all over, and are easily pierced when prodded with a fork. Serve hot, with pan juices.

SWEET-AND-SOUR ONIONS

Steps:

• Melt 2 tablespoons butter in a saucepan over medium heat. Add 1 each sliced Vidalia onion and red onion; cook, stirring, until soft, about 15 minutes. Add 1/4 cup ketchup, 1 tablespoon red wine vinegar, 2 teaspoons sugar, 1/2 teaspoon hot sauce, and salt and pepper to taste and heat through, 2 to 3 more minutes. Stir in 3 chopped scallions.

SWEET AND SOUR PEARL ONIONS

Steps:

• Working in 2 batches, blanch the onions in a medium pot of boiling water for 3 minutes. Peel.
• Heat the oil over medium heat in a large skillet. Cook, turning the onions over as they brown, until almost tender, about 15 minutes. Add the broth, vinegar, sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce is slightly thickened and the onions are tender, 3 to 5 minutes. Stir in the salt and serve.

SWEET AND SOUR FLOWERING RED ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
• Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion "petals" so the onion opens up like a flower.
• In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
• On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
• Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.

CREAMY SWEET ONIONS

Steps:

• Place the onions in a large bowl; set aside. In a small saucepan, combine the sugar, vinegar, water and salt. Bring to a boil; pour over onions. Cover and refrigerate overnight., Drain onions, discarding liquid. In a large bowl, combine the sour cream, mayonnaise, celery seed, salt and pepper. Add onions; toss to coat.

SWEET-AND-SOUR ONIONS

Steps:

• Boil onions in well-salted water for 5 minutes, until softened slightly but still firm. Drain and place in baking dish (ceramic or stainless steel) just big enough to contain onions in one layer.
• In small bowl, stir together red wine vinegar, balsamic vinegar, brown sugar, salt and saffron until dissolved. Add raisins and currants. Pour mixture over onions to coat evenly. Cover tightly and bake for 1 hour at 350 degrees, stirring every 15 minutes or so, until onions are quite tender. Cool to room temperature.
• Carefully stir in lemon zest and lemon juice. Let onions marinate at least 1 hour. Serve sprinkled with pine nuts. May be prepared ahead and refrigerated up to 4 days.

SWEET-AND-SOUR ONION TOPPING

Steps:

• Blanch onions in boiling water 3 minutes, then drain in a colander and rinse under cold water. Peel onions.
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onions, shaking skillet frequently, until browned, about 4 minutes. Add remaining ingredients, stirring until sugar is dissolved, then simmer, uncovered, stirring occasionally, until onions are tender when pierced with a fork and most of liquid is evaporated, 40 to 45 minutes. Cool onions completely and discard rosemary sprig.

SWEET & SOUR LITTLE ONIONS

Steps:

• Bring a large saucepan of water to the boil, drop in all the peeled onions, and return the water to a simmer. Cook about 20 minutes, or until the onions are tender all the way through-pierce them with the point of a paring knife to test. Drain the cipolline and pat them dry.
• Heat the butter in the big skillet, and set it over medium-high heat. When it is melted, scatter the onions in the pan, and toss to roll and coat them with butter. Season with the salt, and cook, tossing frequently, until the onions are brown and caramelized all over, about 5 minutes.
• Pour the vinegar into the pan, and sprinkle the sugar into it (use more or less sugar to taste). Shake the skillet, rolling the onions around, as the vinegar comes to a boil and the sugar dissolves. Cook at a boil for 5 minutes or so, frequently tossing the onions, until the syrup thickens and lightly glazes the cipolline.
• Serve the cipolline warm, right from the pan with syrup drizzled on top, or cooled to room temperature (the glaze will thicken and can be spooned over).