BALSAMIC GLAZED BABY ONIONS
These EASY Balsamic Glazed Pearl Onions are great for a simple side dish. Elegant enough for the holidays, but also for weeknight meals!
Provided by Jessica Formicola
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- In a large skillet, melt 1/2 tablespoon of the butter over medium heat. Add the onions, stirring and cooking for 15 minutes.
- In a small bowl, whisk together the balsamic vinegar and Dijon mustard. Set aside.
- Stir in the brown sugar until fully coated. Stir in the vinegar mixture. Cover and reduce the heat. Cook for another 15-20 minutes, stirring occasionally. If the onions get too dry, add 1 tablespoon of vegetable broth. You may not need the whole amount of broth.
- Remove from the heat and stir in the remaining 1/2 tablespoon of butter, salt and pepper. Garnish with chopped parsley. Serve hot.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Facts : Calories 84 kcal, Carbohydrate 12 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 219 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
BALSAMIC-GLAZED PEARL ONIONS
The balsamic glaze on these pearl onions lends a sweetness to this side dish that's perfect for Thanksgiving dinner, but easy enough for a weeknight. Serve with our Salt and Pepper Turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 5
Steps:
- In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).
- Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.
Nutrition Facts : Calories 94 g, Fat 4 g, Protein 1 g
BALSAMIC-GLAZED PEARL ONIONS
This makes a fantastic side dish to a prime-rib beef roast or a pork roast dinner, or to any beef or pork dish! This will serve about 6 people but can easily be doubled. Use a large package of frozen pearl onions for this recipe, and also fresh pearl onions can be used, just blanch in boiling water, cool then peel.
Provided by Kittencalrecipezazz
Categories Onions
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet heat oil over medium-high heat, then saute the onions until lightly browned (about 5-6 minutes).
- Add in balsamic vinegar and water; simmer stirring occasionally until the onions are tender (about 12-15 minutes).
- Transfer the onions to a bowl using a slotted spoon (reserve the liquid).
- Simmer the reserved liquid until thick and syrupy and reduced to about 1/2 cup.
- Season the liquid with salt and pepper and a little sugar if desired.
- Transfer the onions back to the skillet and coat with the liquid.
- Add in the butter, stirring and heat slightly until the butter has melted.
- Transfer to a bowl.
- Delicious.
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-ROASTED PEARL ONIONS
Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. If using fresh onions, soak them in warm water for 5 minutes to loosen skins; using a paring knife, cut off ends, and peel onions.
- Toss onions with vinegar and oil on a foil-lined rimmed baking sheet; season with salt and pepper. Roast until onions are tender, 25 to 30 minutes, stirring 2 or 3 times and rotating baking sheet halfway through.
Nutrition Facts : Calories 81 g, Fat 3 g, Fiber 1 g, Protein 2 g
CARAMELIZED ONIONS WITH BALSAMIC VINEGAR (LOW FAT)
You don't need a lot of fat to make a great dish. These onions are wonderful over steaks, chops, hamburgers, pizzas, inside quesadillas, on top of brushetta, in frittatas and omelettes or beaten into mashed potatoes. You can double the batch, but cook the onions in two large skillets or they will not brown properly. Freeze leftovers in smaller containers.
Provided by Abby Girl
Categories Onions
Time 25m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet on high heat. Add onions and garlic, reduce heat to medium and cook for a few minutes without stirring to allow onions to brown a little on bottom. Stir and cook for 5 minutes longer, until onions are evenly golden and wilted.
- Sprinkle onions with sugar and vinegar. Continue to cook for 10 minutes, until onions are browned and tender.
- Season with salt and stir in parsley. Serve warm or at room temperature.
Nutrition Facts : Calories 493.3, Fat 10, SaturatedFat 1.5, Sodium 35.9, Carbohydrate 97, Fiber 8.8, Sugar 32.6, Protein 11.8
BALSAMIC-GLAZED PEARL ONIONS
Categories Onion Side Sauté Vinegar Fall Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- In a saucepan of boiling water blanch one third of onions 3 minutes and drain. Blanch remaining onions in batches in same manner. Cool onions and peel.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onions until lightly browned, about 5 minutes. Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes. Transfer onions with a slotted spoon to a platter, reserving liquid. Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid, chilled separately, covered. Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter. Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup.
- Spoon sauce over onions and serve warm at room temperature.
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