BALSAMIC CIPOLLINI ONIONS
Blanch: Bring a large pot of water to a rolling boil over high heat. Add onions and cook for 1 minute. Drain and rinse with very cold water. Peel onions,
Provided by Rebecca Naumberg
Categories Side Dish
Time 11m
Yield 6-8 Servings
Number Of Ingredients 10
Steps:
- Blanch: Bring a large pot of water to a rolling boil over high heat. Add onions and cook for 1 minute. Drain and rinse with very cold water. Peel onions, leaving the ends intact. Cook: Combine sugar and water in a medium saucepan over medium heat. Stir only until sugar is dissolved. Bring to a boil, wiping down the sides of the pot with a wet pastry brush (do not touch the mixture). Do not stir. Keep boiling until mixture turns a pale golden color. Start swirling the pan until color is a deep amber (color will change quickly). Quickly remove from heat and carefully add wine (the steam will explode upwards so be careful). Return the pot to the flame and simmer, stirring until the harden sugar that has formed, has dissolved. Simmer: Add onions, red wine vinegar, oil, salt, peppercorns and bay leaf. Simmer uncovered for 1 hour, stirring occasionally. Remove onions from liquid and transfer to a serving bowl. Continue to boil liquid until reduced and slightly thickened, approximately 3 minutes. Watch carefully as the liquid can quickly burn. Add balsamic vinegar and pour liquid over onions. Cool to room temperature, and serve. plan ahead - This dish can be prepared up to 2 weeks in advance. Cover and store in the refrigerator. The flavors deepen with age. simplify - Use frozen pearl onions when fresh cipollini onions are not available.
Nutrition Facts :
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.
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
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-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.
BALSAMIC-GLAZED CIPOLLINI ONIONS
Looking for the perfect side for a grilled steak or chop? Look no further than these tender braised onions with a great sweet/sour/savory flavor from balsamic vinegar, a whisper of honey, and our rich brown stock. They're also delicious with cheeses, in sandwiches and salads, or for topping a pizza.
Provided by More Than Gourmet
Categories Dress Up the Ordinary
Number Of Ingredients 7
Steps:
- Melt the Graisse de Canard Gold® in a large, heavy skillet over medium heat. Add the onions, stem side down, and cook until they have browned, 2-3 minutes. Turn them and brown the on the other side, about 2 minutes more; season with salt and pepper.
- Add the vinegar, diluted Glace de Viande Gold®, honey, and thyme; stir to combine and bring to a simmer. Cover the skillet, reduce the heat, and simmer until the onions are crisp-tender, about 10-12 minutes.
- Uncover the skillet and continue simmering, stirring occasionally, until the onions are very tender and the liquid is almost syrupy, about 25-30 minutes. Remove the thyme sprigs and serve.
Nutrition Facts :
BALSAMIC CIPOLLINE ONIONS
Provided by Janet Fletcher
Categories Onion Side Thanksgiving Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
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.
HONEY ROASTED CIPOLLINI ONIONS
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
- In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
- In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.
BALSAMIC GLAZED CIPOLLINI ONIONS
Easy to make balsamic glazed cipollini onions are the perfect and elegant accompaniment to roasted meats and or vegetables. This delicious side dish has a delicious balance of savory, sweet and loads of flavor.
Provided by Jeri Mobley-Arias
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Bring a small pot filled with water to a boil over medium high heat. Add onions and cook for 2 minutes, cool. Using a pairing knife, remove roots, ends and peel.
- In a medium saucepan over medium-high heat, add olive oil and butter. Add onions and lower heat to medium. Cook for 3 minutes or until bottoms are caramelized, then flip and repeat, and add thyme.
- Add balsamic vinegar, sugar, water and kosher salt. Cover the pan and leave for 2 minutes. Gently stir onions and cook until liquid has slightly reduced.
CIPOLLINI ONIONS RECIPE WITH BALSAMIC GLAZE
Italian Cipollini Onions are the perfect gourmet side dish that you can make on the stovetop. Drizzled with a delicious balsamic glaze.
Provided by Michele Hall
Categories SIDE DISH
Time 1h50m
Number Of Ingredients 9
Steps:
- Boil small pan of water. Add the cipollini onions and boil for 30-60 seconds. Remove them from the boiling water and submerge them in a bowl of ice water for 3 minutes.
- Remove the onions from the cold water bath.
- Cut off the end of the onion that is the bottom, then gently squeeze from the end that is the top with the paper at the top. The onion will pop right out leaving behind the outer paper layers.
- In a heavy bottom pan add the sugar and water. Cook on medium heat until dark amber in color. Do not stir-- about 5-7 minutes.
- Remove the pan from the heat and add the butter and the 1/2 cup of balsamic vinegar. Move pan back to the heat, whisking until it is all melted together. .
- Add the peeled onions, bay leaves, chicken broth and rosemary or thmye sprigs and let simmer.
- Reduce heat to low until onions are tender and the liquid is syrup-like --- about 90 minutes. Stirring occasionally.
- Remove from heat. Using a slotted spoon lift onions out and place in a serving bowl. Remove the bay leaves and herb sprigs from the balsamic syrup.
- Season to taste with salt and pepper.
- In serving bowl, spoon a couple of tablespoons over the top of the onions, then place the rest of the glaze in a side dish for each person to add themselves.
- Will keep in the fridge for 3-4 days. Store the glaze and onions separately. Warm gently in a pan on low heat before serving.
Nutrition Facts : Calories 348 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 279 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BALSAMIC-ORANGE CIPOLLINI ONIONS
Cipollini Onions are wonderful little mild & slightly sweet onions that hold flavor really well. We were introduced to them this year through our CSA Seldom Seen Farms (Indiana). This is a recipe that was included on their weekly newsletter--there is not an original source listed. The recipe calls for 2 pounds of Cipollini--I only use 1 pound at a time since I'm normally cooking for 2. To prepare the onions, Cut off tops & roots, & peel off the outer layer. Be careful not to cut too much off the bottom of the onion, or it won't hold it's cute shape together when cooking. For easier peeling--quickly blanch the onions for about 30 seconds in boiling water.
Provided by KitchenAndCraftAdve
Categories Onions
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare cipollini (see tips in description above).
- Melt butter & olive oil over medium heat, add onions & sautee until slightly soft & slightly golden brown, approximately 6-10 minutes depending on size of onions.
- Add remaining ingredients & reduce heat to medium-low. Cook onions in liquid until liquid is reduced & has a light syrup consistency. Season with salt & pepper if desired. Plate & Serve.
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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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- Preheat the oven to 425°. In a large pot of boiling, salted water, cook the cipollini until just tender, about 3 minutes. Drain and cool under cold running water. Trim and peel the onions and pat dry.
- Transfer the onions to a large ovenproof skillet and stir in the olive oil, thyme leaves, sugar and 1/4 cup of the sherry vinegar. Bring to a simmer over moderate heat. Cover the skillet with foil and roast the onions in the upper third of the oven for about 20 minutes, until soft. Remove the foil and roast the onions for about 10 minutes, basting a few times with the juices, until lightly glazed.
- Transfer the skillet to the stove. Add the remaining 2 tablespoons of sherry vinegar and stir over moderate heat until the onions are richly glazed, about 2 minutes. Season with salt and plenty of pepper and serve.
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- In a large saucepan, dissolve the sugar in the water. Cook over moderate heat without stirring until a medium-amber caramel forms, about 5 minutes. Off the heat, carefully add the butter and 1/2 cup of the balsamic vinegar. Return the saucepan to the heat and cook until the caramel is melted.
- Add the onions, lemon zest, bay leaves and chicken stock to the saucepan and bring to a boil. Season with salt and pepper and simmer over moderately low heat until the onions are very tender and glazed and the liquid is syrupy, about 1 1/2 hours. Stir in the remaining 2 tablespoons of balsamic vinegar and season with salt and pepper.
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