BALSAMIC GLAZED CIPOLLINI ONIONS (CIPOLLINI AGRODOLCE)
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
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
ROASTED VENISON LOIN WITH A BALSAMIC REDUCTION PAN SAUCE
Roasted Venison Loin with a Balsamic Reduction Pan Sauce is an elegant preparation of wild game. The sharpness of balsamic vinegar offers a nice contrast to the deep earthy flavor of venison and black peppercorns.
Provided by Fox Valley Foodie
Categories Main
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Coat venison in 1/2 tbsp of oil and coat liberally with salt and fresh cracked pepper.
- Heat remaining oil in hot skillet over medium-high heat.
- Add venison and brown on all sides.
- Remove venison from skillet, place in separate pan and place in oven until internal temperature reaches 130-145 degrees depending on preference. (cooking time will vary depending on the size of your deer/loin)
- While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened.
- Deglaze pan with balsamic vinegar and add beef broth and thyme.
- Cook on high until sauce reduces from a water liquid to a thin syrup consistency.
- Add cold butter to the sauce and stir,
- Let the venison rest for 5-10 minutes prior to slicing.
Nutrition Facts : Calories 342 kcal, Carbohydrate 2 g, Protein 51 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 141 mg, Sodium 237 mg, Sugar 2 g, ServingSize 1 serving
CIPOLLINI IN AGRODOLCE
These sweet-and-sour onions are often part of Italian antipasti, served warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add onions; reduce heat to medium-low. Simmer onions until tender, 25 to 30 minutes. Drain; let cool. Peel onions.
- Heat oil with bay leaf in a large saute pan over medium heat until hot but not smoking. Add thyme. Add half of onions; cook, stirring, until deep golden brown in spots, about 5 minutes. Transfer to a bowl with a slotted spoon. Repeat with remaining onions. Add first batch to pan.
- Stir together vinegar, wine, sugar, and salt; add to pan. Reduce heat to medium-low. Cook, stirring occasionally, until liquid is syrupy and glazes onions, 20 to 25 minutes. Season with pepper.
BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE
This recipe originated via other recipe suggestions for filet mignon. I made this recipe on my own to celebrate my hunter-husband's Valentine's!
Provided by Huntmom
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place bacon on a slotted baking pan.
- Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
- Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
- Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
- Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.4 g, Cholesterol 130.4 mg, Fat 20.3 g, Fiber 0.9 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 443.3 mg, Sugar 0.1 g
BEEF TENDERLOIN WITH CIPOLLINI ONIONS AGRODOLCE
"Agrodolce" means "sweet and sour" in Italian and refers to the sweet and tangy glaze that coats the cipollini onions (flat, yellow Italian onions) that accompany an always-popular beef tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Place onions, butter, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper in single layer in a large straight-sided saute pan; add 1 inch of water. Simmer over medium heat, covered, 1 hour; the onions should be soft. Uncover; add vinegar. Cook, turning occasionally, until liquid evaporates and onions caramelize, about 1 hour. Stir in thyme leaves. Set aside.
- Heat oven to 400 degrees. Coat meat with remaining salt and pepper. Place saute pan with ovenproof handle over high heat. Add olive oil; heat until almost smoking. Place beef in pan; sear until well browned on all sides. Transfer to oven; roast 30 to 40 minutes, or until internal temperature is 130 degrees for medium rare. Allow to rest at least 10 minutes before slicing. Beef may be served warm or at room temperature. Slice just before serving. Place on platter with reserved cipollini onions; garnish with thyme sprigs.
CIPOLLINE IN AGRODOLCE
I found this recipe for my Italian FIL. He said he'd never heard of them but his mother DID make "jubilee onions." I figure if calamari = galama, sopressata - soopesage, cavatelli = gavadeel, then cipollini = jubilee. This is a very simple, straightforward recipe as are many Italian recipes.
Provided by Elmotoo
Categories Onions
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the butter in a pan large enough to hold the onions.
- Cook the onions in the butter for a few minutes while stirring.
- Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
- Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
- Sprinkle with lemon juice & serve.
Nutrition Facts : Calories 419, Fat 23.2, SaturatedFat 14.7, Cholesterol 61.1, Sodium 173.2, Carbohydrate 58.8, Fiber 4.1, Sugar 31.7, Protein 3.2
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