Caramelized Onions With Balsamic Vinegar Low Fat Food

BALSAMIC CARAMELIZED ONIONS

Steps:

• Melt the butter in a saute pan or pot on low to medium heat.
• Slice the onions, and add them to the saute pan. Stir to coat them in the butter, and leave them to cook until they soften.
• Stir through the onions every 5 minutes to make sure they don't stick to the bottom of the pan. When they start to stick, add some balsamic vinegar to deglaze the pan and prevent the onions from burning.
• Repeat as often as needed, adding splashes of vinegar to prevent the burning. The onions will have to cook for 45 min - 1 hour to fully caramelize.

BALSAMIC CARAMELIZED ONIONS

Steps:

• Heat a medium size skillet to medium high heat.
• Add butter and onions to pan.
• Saute until onions are translucent, about 5-6 minutes. Add in salt and pepper.
• Stir and continue to saute, stirring throughout for another 10 minutes. (the liquid will start to leave and onions will slightly brown, be sure they don't burn or blacken)
• Add balsamic vinegar to onions, stir and saute for another 2-3 minutes until vinegar has soaked into onions.
• Remove from heat. Store in air tight container for up to one week.

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-GLAZED PEARL ONIONS

Steps:

• Heat 1 tablespoon butter in a skillet over medium. Add onions; cook 20 minutes, stirring occasionally. Add sugar; cook 2 minutes. Stir in vinegar. Cover, reduce heat, and cook 25 minutes, adding up to 1/4 cup water, 1 tablespoon at a time, if pan seems dry. Stir in remaining 1 1/2 teaspoons butter, salt, and pepper. Top with parsley.

LOW-FAT CHICKEN WITH CARAMELIZED ONIONS

Steps:

• Coat large skillet with cooking spray and place over medium heat until hot. Add onion.
• Cover and cook 10 minutes until deep golden stirring often.
• combine salt, thyme, red pepper and black pepper.
• Sprinkle half the mixture over onions.
• Add 1/4 cup chicken broth and cook 10 minutes, stirring frequently.
• Add 6 tablespoon broth and cook until liquid evaporates.
• Repeat procedure with remaining broth.
• Add vinegar and cook an additional 2 minutes or until most of the liquid evaporates.
• Remove from pan and keep warm.
• Rub chicken with remaining spice mixture. Coat skillet with cooking spray and heat. Add chicken and cook for 2 minutes on each side. Serve with onions.

GREEN BEANS WITH CARAMELIZED ONIONS

Steps:

• Heat 1 tbsp (15 mL) oil in large skillet set over medium heat. Add onions and salt. Reduce heat to medium-low. Cook, stirring occasionally, 30 to 40 min., or until golden brown. Meanwhile, cook beans in boiling salted water 4 to 5 min., or until tender. Drain.
• Toss green beans with caramelized onions and sundried tomatoes. Transfer to serving dish. Whisk remaining oil with balsamic vinegar. Drizzle over beans. Sprinkle with goat cheese and pine nuts. Serve warm or room temperature.

RED ONION JAM RECIPE

Steps:

• Heat olive oil in a medium skillet over medium heat until shimmering. Add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally.
• Add in wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, about 1 hour, stirring occasionally. Season with additional salt and pepper to taste. Transfer onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks, letting onion jam return to room temperature before using.

CARAMELIZED ONION BRUSCHETTA

Steps:

• In a heavy frypan, sauté onions in butter over low heat until softened, about 5 - 7 minutes.
• Stir in sugar and continue to cook over low heat, stirring occasionally until onions are glazed and golden brown, about 10 - 12 minutes.
• Add balsamic vinegar and cook, stirring constantly, until vinegar is evaporated; cool.
• Preheat natural gas barbecue on low heat for 10 - 15 minutes. Meanwhile, spread onion mixture evenly over one side of each baguette slice.
• Combine mozzarella and Parmesan cheese with pepper; sprinkle over tops.
• Place baguette slices, cheese side up, on a grill topper. Grill, with lid down, over low heat on natural gas barbecue for 3 - 5 minutes or until bread is toasted and cheese is melted.

CARAMELIZED ONION & FETA CRISPS

Steps:

• Place flour, cream cheese, 1/2 cup butter and 1 tsp. rosemary in food processor; process, using pulsing action, until mixture pulls away from side of container. Remove dough from food processor; roll into ball. Flatten slightly. Wrap tightly with plastic wrap. Refrigerate 1 hour.
• Meanwhile, melt remaining butter in large skillet on medium-low heat. Add onions; cook 20 to 25 min. or until golden brown, stirring frequently. Cool slightly.
• Heat oven to 400ºF. Roll dough on lightly floured surface to 1/4-inch thickness. Use 2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary. Place dough rounds on parchment-covered baking sheets. Top with feta, onions and remaining rosemary.
• Bake 20 to 25 min. or until edges of crisps are golden brown. Cool slightly. Drizzle with balsamic glaze just before serving.

ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED ONION-BALSAMIC GRAVY

Steps:

• Make turkey:
• Preheat oven to 325°F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity. Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
• Meanwhile, prepare gravy:
• Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Strain turkey stock.
• Melt butter in large skillet over medium-high heat. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Add 1 teaspoon each rosemary and sage.
• Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

ROAST TURKEY WITH CARAMELIZED ONION-BALSAMIC GRAVY

Steps:

• Make turkey: Preheat oven to 325 degrees F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. Spoon stuffing loosely into main cavity. Melt butter in saucepan. Mix in chopped rosemary, sage, Savory Market Roast Turkey Flavor, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180 degrees F, basting every 20 minutes, about 3 1/4 hours, longer if stuffed.
• Meanwhile, prepare gravy: Combine turkey neck and giblets, 5 1/2 cups broth, one onion chopped and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Melt butter in large skillet over medium-high heat. Add onions; saute 10 minutes. Add rosemary, sage, Savory Market Roast Turkey Enhancer and saute until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Re-warm gravy; thin with more chicken broth, if desired. Season with salt and pepper.