Cebollas En Adobo Sweet Sour Onions Tapas Food

CEBOLLAS CURTIDAS (MEXICAN PICKLED ONIONS)

Steps:

• Put beets in medium saucepan and add garlic, bay leaves, vinegar and 4 cups water.
• Bring to a boil over high heat, reduce heat to medium, and simmer 10 minutes.
• Put onions in a medium bowl. Strain hot beet cooking liquid over onions and set aside to rest until onions soften slightly, about 5 minutes.
• Drain onions and return to bowl. Add sour orange juice (or lime juice, lime zest and grapefruit juice) and salt to taste and toss well.
• Cover and marinate in the refrigerator for 1 hour before serving.

SWEET-AND-SOUR ONIONS

Steps:

• Melt 2 tablespoons butter in a saucepan over medium heat. Add 1 each sliced Vidalia onion and red onion; cook, stirring, until soft, about 15 minutes. Add 1/4 cup ketchup, 1 tablespoon red wine vinegar, 2 teaspoons sugar, 1/2 teaspoon hot sauce, and salt and pepper to taste and heat through, 2 to 3 more minutes. Stir in 3 chopped scallions.

CEBOLLITAS ASADAS

Steps:

• Prepare grill.
• Trim roots and ends from spring onions or scallions, leaving about 8 inches of stalk. Onions or scallions may be prepared up to this point 6 hours ahead and chilled in a sealed plastic bag.
• In a sealable plastic bag or large bowl toss onions or scallions with oil and salt. Grill onions or scallions on a rack set 5 to 6 inches over glowing coals, turning them with tongs 3 or 4 times, 5 to 7 minutes, or until softened and lightly charred. (Alternatively, onions or scallions may be broiled on rack of a broiler pan about 3 inches from heat, turning them with tongs 2 or 3 times, 10 to 12 minutes.)
• Transfer onions or scallions to a platter and squeeze 4 lime wedges over them. Garnish platter with additional lime wedges.

CEBOLLAS EN ADOBO - SWEET & SOUR ONIONS TAPAS

Steps:

• Heat 2 tablespoons of the oil in a small skillet and saute the chopped onion and garlic until the onion is tramsparent.
• Add the tomato, saute for a minute,
• Add the parsley, bay leaf, 1/8 teaspoon of the basil, 1/8 teaspoon of the thyme, salt, pepper, and 2 tablespoons water.
• Cover and simmer for 20 minutes.
• Place the pearl onions in a saucepan with 1/2 cup water, vinegar and the remaining 1 1/2 tablespoons of oil, the tomato mixture, the remaining 1/8 teaspoon of basil, the remaining 1/8 teaspoon of thyme, the raisins, salt, pepper, and sugar.
• Bring to a boil, reduce to a simmer and cook uncovered for 45 minutes.
• Cool and refrigerate.
• The onions will keep for many days in the refrigerator.