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
BALSAMIC ONIONS
Steps:
- Preheat the oven to 375 degrees.
- Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.
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.
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.
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.
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.
CREAMED SPINACH WITH ROASTED CIPOLLINI ONIONS
Make and share this Creamed Spinach With Roasted Cipollini Onions recipe from Food.com.
Provided by Brookelynne26
Categories Spinach
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place unpeeled onions in a bowl and cover with very hot water. Set aside for 15 minutes to soften skins. Drain onions, then peel and pat dry. Heat a large skillet over high heat and add a - count of olive oil. Add the onions and saute until golden brown all over, about 10 minutes. Add the vinegar and honey, reduce heat to medium, and cook until mixture has reduced to a syrup and onions are soft, about 20 minutes.
- Preheat oven to 400°F.
- Heat a large pot over medium heat. Drizzle with a 2-count of olive oil, add butter, and stir around until it melts. Add onions and garlic and saute until soft, about 5 minutes. Add spinach in batches, pushing down into pan with a wooden spoon to help it wilt and adding more spinach to the pot as soon as room is available. Cook spinach until it is dry, then reduce heat and add cream and nutmeg. Stir and cook for 10 minutes, Season with salt and pepper.
- Pour the spinach into a baking dish and top with onions and panko. Bake until bread crumbs are golden brown, about 15 minutes. Serve hot.6.
Nutrition Facts : Calories 651, Fat 34.4, SaturatedFat 20.2, Cholesterol 113.8, Sodium 497.8, Carbohydrate 78.2, Fiber 9.7, Sugar 34, Protein 15.3
SWEET AND SOUR CIPOLLINI ONIONS
Cooking Light Jan 2008. Pearl onions may be substituted for the cipollini onions. "Dishes with sweet and sour notes are common in Venice, but not in the rest of Italy."
Provided by dicentra
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place raisins in a bowl; cover with 1/2 cup hot water. Let stand 30 minutes or until plump. Drain.
- Trim top and root end of onions. Cook onions in boiling water 2 minutes. Drain. Cool and peel.
- Melt butter in a large nonstick skillet over medium-high heat. Add onions to pan, stirring well to coat. Stir in 3 tablespoons water, red wine vinegar, sugar, salt, and black pepper.
- Cover, reduce heat, and cook 40 minutes, stirring every 10 minutes. Add raisins and pine nuts to pan. Increase heat to medium, and cook, uncovered, 10 minutes or until lightly browned and liquid almost evaporates, stirring occasionally.
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.
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
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.
ROSEMARY POTATOES WITH CIPOLLINI ONIONS
Delicious side dish to be served with steak or chicken. Cipollini onions are sweet and fragrant and add make everyday roasted potatoes into something special.
Provided by SilverOpera
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Slice the red potatoes until they are about the same size as the onions.
- Skin the onions. You may want to boil them for a minute and then shock them in cold water to make this easier.
- Toss onions and potatoes with olive oil in a large bowl.
- Add rosemary and Nature's Seasoning (other all-purpose seasonings can be substituted. Add salt if the seasoning does not include it).
- Roast the potatoes until they are brown and crispy.
- For crispier potatoes, chop the potatoes and onions to a smaller size.
Nutrition Facts : Calories 257.2, Fat 7, SaturatedFat 1, Sodium 15.4, Carbohydrate 45.1, Fiber 5.8, Sugar 4, Protein 5.1
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