Cipollini Agro Dolce Sweet And Sour Onions Food

CIPOLLINI AGRO DOLCE (SWEET AND SOUR ONIONS)

Steps:

• Place onions in a single layer in a large pot.
• Add equal amounts of wine and water, enough to cover the onions.
• Add olive oil, salt, pepper, and red chili pepper if using.
• Bring to a boil, cover and boil slowly for 10 minutes, stirring occasionally.
• Remove cover and add sugar, vinegar, and tomato paste, stirring to combine.
• Boil down liquid, stirring often, to glaze onions with juices, until the sauce has thickened and the onions are tender, about 25 minutes.
• Remove chile before serving.

CIPOLLINI IN AGRODOLCE

Steps:

• Bring a large pot of water to a boil. Add onions; reduce heat to medium-low. Simmer onions until tender, 25 to 30 minutes. Drain; let cool. Peel onions.
• Heat oil with bay leaf in a large saute pan over medium heat until hot but not smoking. Add thyme. Add half of onions; cook, stirring, until deep golden brown in spots, about 5 minutes. Transfer to a bowl with a slotted spoon. Repeat with remaining onions. Add first batch to pan.
• Stir together vinegar, wine, sugar, and salt; add to pan. Reduce heat to medium-low. Cook, stirring occasionally, until liquid is syrupy and glazes onions, 20 to 25 minutes. Season with pepper.

SWEET-AND-SOUR MIXED ONIONS WITH BROILED CHICKEN PAILLARDS

Steps:

• Bring 2 inches of water to a simmer in a large stockpot. Set a steamer insert in pot, and add cipollini, pearl onions, and shallots. Cover, and steam until tender, 10 to 12 minutes. Transfer to a plate, and let cool slightly, about 10 minutes. Peel cipollini and pearl onions, leaving tops and root ends intact; set aside.
• Stir wine, vinegars, honey, and 2 teaspoons salt in a small bowl; set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add cipollini, pearl onions, shallots, bay leaf, and rosemary sprig. Cook, stirring often, until cipollini, onions, and shallots are deep golden brown in spots, about 5 minutes.
• Add vinegar mixture to skillet. Reduce heat to medium-low, and simmer, stirring occasionally, until liquid is syrupy, about 30 minutes. Discard rosemary and bay leaf. Season with pepper.
• Meanwhile, preheat broiler, with rack 6 inches below heat source. Butterfly chicken: Using a chef's knife and starting on one long side, slice chicken open horizontally, stopping about 1/2 inch before reaching opposite side. Open each piece of chicken like a book, and place it between two pieces of plastic wrap. Pound chicken to 1/4 inch thick.
• Coat a rimmed baking sheet with cooking spray. Brush chicken on both sides with remaining tablespoon oil, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared sheet; broil chicken, flipping once, until golden brown and cooked through, about 3 1/2 minutes per side.
• Transfer chicken to a serving platter, and add cipollini, pearl onions, and shallots. Garnish with rosemary sprigs.

SWEET AND SOUR CIPOLLINI ONIONS

Steps:

• Bring a large pot of water to a boil. Add onions and simmer until tender, about 20 minutes. Drain and pat dry.
• Melt butter in a large skillet over medium-high heat. Add onions and stir until well coated with butter. Season with salt. Cook and stir until onions are brown and caramelized, about 5 minutes. Pour in vinegar and sprinkle with sugar. Continue cooking and stirring until vinegar comes to a boil. Boil until vinegar thickens and glazes onions, about 5 minutes. Serve hot or cooled with vinegar syrup drizzled on top.

SWEET-AND-SOUR CIPOLLINE ONIONS

Steps:

• Blanch onions in a large pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.
• Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, gently swirling pan, until deep golden.
• Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden). Return pan to heat and simmer, stirring, until caramel is dissolved.
• Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf and simmer, uncovered, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to a bowl using a slotted spoon, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Stir in balsamic vinegar, then pour liquid over onions and cool to room temperature. Chill, covered, 1 to 3 days (for flavors to develop).
• Serve chilled or at room temperature.

SWEET AND SOUR CIPOLLINI ONIONS

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.