BALSAMIC-BRAISED CIPOLLINE ONIONS WITH POMEGRANATE
Provided by Molly Stevens
Categories Onion Side Braise Christmas Thanksgiving Low Cal High Fiber Vinegar Dried Fruit Fall Pomegranate Christmas Eve Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.
- Heat oil in large skillet over medium-high heat. Add onions. Sprinkle with kosher salt and pepper; sauté until brown, 12 minutes. Add next 4 ingredients; bring to boil. Reduce heat. Cover; simmer 15 minutes. Increase heat; boil until onions are tender and liquid is thickened, stirring often, about 18 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Fold crème fraîche into onions (add cranberries, if using). Simmer until sauce coats onions thickly, 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with pomegranate seeds.
BUTTER-BRAISED CIPOLLINI ONIONS WITH ARUGULA AND BALSAMIC SYRUP ON MULTI-GRAIN TOAST
About the size of walnuts with flattened tops, tiny cipollini onions are a favorite of ours. When braised or roasted, they become meltingly tender and sweet, delicious fodder for biting arugula, a tangy butter-and-vinegar dressing, and a rich, sweet-tart balsamic glaze.
Provided by Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- To prepare the balsamic syrup, in a small saucepan, stir together the brown sugar, balsamic vinegar, red pepper flakes, and thyme. Bring to a simmer over medium heat and simmer until the mixture has reduced by one-third and is syrupy enough to coat the back of the spoon, about 20 minutes.
- Let cool to room temperature and then strain. Store the syrup in a covered jar at room temperature for up to 1 month.
- Bring a medium saucepan of water to a simmer. Place the onions in a medium, heat-proof bowl and cover them with the simmering water. Let sit for 10 minutes and then slip off their skins, using a paring knife to loosen the ends if necessary.
- In a deep, medium saute pan, melt 4 tablespoons of the butter over medium heat. Add the onions and cook, stirring often, until they are golden brown on both sides, 5 to 10 minutes. Add the vinegar and scrape up the browned glaze from the bottom of the pan. Bring to a simmer over medium heat and add the remaining 4 tablespoons of butter. Reduce the heat to low, cover the pan tightly, and simmer until the onions are tender when pierced with the tip of a knife, 20 to 30 minutes. Remove the pan from the heat and let them sit, still covered.
- Generously brush both sides of the bread with oil. Toast the slices in a large skillet over medium heat until they are crispy and golden on both sides, 4 to 5 minutes per side. Divide them among 6 serving plates.
- In a large bowl, toss the arugula with enough of the warm onion cooking liquid to make the leaves glossy. Divide the arugula among the pieces of toast. Top each with 3 onions and drizzle with about 1 tablespoon of the balsamic syrup.
CIPOLLINI ONIONS BRAISED IN RED WINE
Provided by Sunny Anderson
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.
Nutrition Facts : Calories 101 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 110 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 2 grams, Sugar 10 grams
BALSAMIC-GLAZED CIPOLLINI ONIONS
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
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.
ROASTED RED ONIONS WITH BALSAMIC VINEGAR
The sweetness of the onion and the flavour of the vinegar make this a hearty fall side dish. If you are using a well aged expensive balsamic vinegar the sugar may not be needed.
Provided by Tebo3759
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove papery skin from onions, rub with olive oil and sprinkle with salt and pepper.
- Roast, uncovered, in a small pan at 375 for 1 1/2 hours or until tender.
- Remove onions and keep warm.
- Put water and vinegar in pan and boil 4 to 5 minutes.
- Mixture should reduce to about 1/4 cup.
- Remove from heat and add brown sugar.
- Cut onions in half and drizzle with vinegar mixture.
RED ONION AND POMEGRANATE RELISH
I saw the idea on a cooking show but could not locate it anywhere online so I decided to experiment and came up with this recipe. It is so simple that I probably shouldn't post it but it is a nice accompaniment to many dishes. With the Pomegranate Arils the dish just sparkles and is very festive looking.
Provided by HuldaW
Categories Onions
Time 50m
Yield 1 salad, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine pomegranate and lemon juices with balsamic vinegar and honey and stir to combine.
- Slice onion in half then in thin slices.
- Grind salt and pepper to taste
- Toss all together.
- Cover and refrigerate at least an half hour stirring every ten to fifteen minutes.
- Add pomegranate arils before serving.
Nutrition Facts : Calories 32.4, Sodium 1.1, Carbohydrate 8.5, Fiber 0.4, Sugar 6.9, Protein 0.3
BRAISED ONIONS WITH ORANGE AND BALSAMIC VINEGAR
Provided by Mark Bliss
Categories Citrus Onion Side Braise Wheat/Gluten-Free Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 side-dish servings
Number Of Ingredients 6
Steps:
- Bring large pot of water to boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends.
- Melt butter with oil in large nonstick skillet over medium heat. Add onions; sauté until brown and tender, about 10 minutes. Add orange juice, vinegar and 2 tablespoons water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper.
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- Blanch onions in a large saucepan of boiling water for 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.
- Heat oil in a large skillet over medium-high. Add onions. Sprinkle with salt and pepper; sauté until brown, 10–12 minutes. Add broth, wine, vinegar, and brown sugar; bring to a boil. Reduce heat. Cover; simmer 15 minutes. Increase heat; boil until onions are tender and liquid is thickened, stirring often, about 18 minutes.
- Fold crème fraîche into onions. Simmer until sauce coats onions thickly, about 2 minutes. Season with salt and pepper. Transfer to a large bowl; sprinkle with pomegranate seeds.
- Do Ahead: Onions can be cooked (before folding in crème fraîche) 1 day ahead. Cover and chill.
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