Braised Onions With Orange And Balsamic Vinegar Food

BRAISED BABY ONIONS WITH ORANGE JUICE AND BALSAMIC VINEGAR

Steps:

• Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.
• Heat oil in large nonstick skillet over high heat. Add onions and sauté until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)

BRAISED ONIONS

Steps:

• Peel the onions, and trim roots, leaving enough to keep onion intact. Cut them lengthwise in halves or quarters, depending on their size.
• Place in a large skillet with butter, sugar, salt, pepper, and enough water to come halfway up sides of onions. Bring to a boil over medium-high heat, reduce to medium-low, and cook, covered, until the onions are tender, about 20 minutes. Uncover, raise the heat to medium, and cook, stirring occasionally until caramelized, 30 to 40 minutes.

BUTTER-BRAISED CIPOLLINI ONIONS WITH ARUGULA AND BALSAMIC SYRUP ON MULTI-GRAIN TOAST

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.

BRAISED ONIONS WITH ORANGE AND BALSAMIC VINEGAR

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.

ROASTED ONIONS WITH HONEY AND BALSAMIC VINEGAR

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients, except onions, in a small saucepan.
• Over medium heat, simmer for about 1 minute, and reduce slightly.
• Place onions, cut side up, in a single layer on baking pan.
• If using pearl onions, no need to cut in half.
• Drizzle the honey,vinegar mixture over onions and roast for about 45 minutes, or until onions are caramelized.

ROASTED RED ONIONS WITH BALSAMIC VINEGAR

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.

BALSAMIC-GLAZED ONIONS AND GARLIC

Steps:

• In a Dutch oven, bring 6 cups water to a boil. Remove papery outer skin from garlic; separate into cloves. Boil garlic and onions for 3 minutes; drain and rinse in cold water. Cool. Peel garlic and onions; place in a 1-1/2-qt. baking dish coated with cooking spray. Add oil and butter and toss to coat., Combine the vinegar, honey, salt and pepper. Pour over onion mixture and stir to coat., Cover and bake at 350° for 30 minutes. Uncover and stir. Bake, uncovered, 25-30 minutes longer or until garlic and onions are tender and sauce is slightly thickened, stirring every 10 minutes.