Cipollini Onions Recipe With Balsamic Glaze Food

BALSAMIC-GLAZED CIPOLLINI ONIONS

Steps:

• Melt the Graisse de Canard Gold® in a large, heavy skillet over medium heat.  Add the onions, stem side down, and cook until they have browned, 2-3 minutes.  Turn them and brown the on the other side, about 2 minutes more; season with salt and pepper.
• Add the vinegar, diluted Glace de Viande Gold®, honey, and thyme; stir to combine and bring to a simmer.  Cover the skillet, reduce the heat, and simmer until the onions are crisp-tender, about 10-12 minutes.
• Uncover the skillet and continue simmering, stirring occasionally, until the onions are very tender and the liquid is almost syrupy, about 25-30 minutes.  Remove the thyme sprigs and serve.

BALSAMIC GLAZED CIPOLLINI ONIONS

Steps:

• Bring a small pot filled with water to a boil over medium high heat. Add onions and cook for 2 minutes, cool. Using a pairing knife, remove roots, ends and peel.
• In a medium saucepan over medium-high heat, add olive oil and butter. Add onions and lower heat to medium. Cook for 3 minutes or until bottoms are caramelized, then flip and repeat, and add thyme.
• Add balsamic vinegar, sugar, water and kosher salt. Cover the pan and leave for 2 minutes. Gently stir onions and cook until liquid has slightly reduced.

BALSAMIC GLAZED CIPOLLINI ONIONS (CIPOLLINI AGRODOLCE)

Steps:

• Bring a saucepan of water to a boil. Drop in the onions and boil 2 minutes. Drain and cool slightly.
• Use a small, sharp knife to slice off the top of the onions, then slip off the skins. Trim any hairy roots, but leave the stem end intact so that the onions don't separate. If the onions are larger than 1 1/2-inches diameter, slice into halves or quarters.
• Heat the butter and oil in a medium (8-10-inch) nonstick skillet over medium-high heat. When the butter stops foaming and begins to smell nutty, add the onions to the pan. Cook 5 minutes, or until the onions are browned, stirring occasionally.
• Sprinkle the onions with the sugar and salt. Pour the water and vinegar over them (the pan will sputter). Turn the heat down to medium and cover the pan. Cook 5 minutes.
• Uncover the pan and continue cooking until the liquid in the pan looks syrupy and has large bubbles, another 2-3 minutes. Sprinkle with the thyme and serve.

BALSAMIC-GLAZED CIPOLLINI ONIONS

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
• Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 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.

CIPOLLINI ONIONS RECIPE WITH BALSAMIC GLAZE

Steps:

• Boil small pan of water. Add the cipollini onions and boil for 30-60 seconds. Remove them from the boiling water and submerge them in a bowl of ice water for 3 minutes.
• Remove the onions from the cold water bath.
• Cut off the end of the onion that is the bottom, then gently squeeze from the end that is the top with the paper at the top. The onion will pop right out leaving behind the outer paper layers.
• In a heavy bottom pan add the sugar and water. Cook on medium heat until dark amber in color. Do not stir-- about 5-7 minutes.
• Remove the pan from the heat and add the butter and the 1/2 cup of balsamic vinegar. Move pan back to the heat, whisking until it is all melted together. .
• Add the peeled onions, bay leaves, chicken broth and rosemary or thmye sprigs and let simmer.
• Reduce heat to low until onions are tender and the liquid is syrup-like --- about 90 minutes. Stirring occasionally.
• Remove from heat. Using a slotted spoon lift onions out and place in a serving bowl. Remove the bay leaves and herb sprigs from the balsamic syrup.
• Season to taste with salt and pepper.
• In serving bowl, spoon a couple of tablespoons over the top of the onions, then place the rest of the glaze in a side dish for each person to add themselves.
• Will keep in the fridge for 3-4 days. Store the glaze and onions separately. Warm gently in a pan on low heat before serving.

BALSAMIC-ORANGE CIPOLLINI ONIONS

Steps:

• Prepare cipollini (see tips in description above).
• Melt butter & olive oil over medium heat, add onions & sautee until slightly soft & slightly golden brown, approximately 6-10 minutes depending on size of onions.
• Add remaining ingredients & reduce heat to medium-low. Cook onions in liquid until liquid is reduced & has a light syrup consistency. Season with salt & pepper if desired. Plate & Serve.

BALSAMIC CIPOLLINE ONIONS

Steps:

• Cook onions in large pot of boiling water 3 minutes. Drain and cool. Cut off root ends, then peel.
• Combine peeled onions, beef stock, 2 tablespoons balsamic vinegar, butter and sugar in heavy large skillet. Bring to simmer over medium heat. Cover; simmer until onions are crisp-tender, about 15 minutes. Add 1/2 tablespoon vinegar. Simmer uncovered until syrupy, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1 tablespoon parsley. Transfer to bowl. Sprinkle with 1 tablespoon parsley.

BALSAMIC GLAZED ONIONS

Steps:

• Preheat oven to 325.
• Mix half oil blend and half BV in bowl.
• Quarter onions (cut to 1/8s if using larger onions) place in oil/vin mix to marinate 10-15 minutes.
• Brush other half oil on small roasting pan with tall sides. Sides should be higher than onions when placed inside.
• Remove onions from marinade, place in oiled pan.
• Brush down with half remaining vinegar.
• Roast at 325 for 20-30 minutes, or until tunder and soft, shaking pan every five minutes or so and brushing down with remaining vinegar halfway through cooking.