Glazed White Onions Food

EASY, EASY GLAZED ONIONS

Steps:

• Put onions in a 1½ quart casserole.
• Mix honey with catsup and pour over onions.
• Bake at 350°F 15 minutes.

SAVORY GLAZED PEARL ONIONS

Steps:

• In a large skillet, heat oil over medium heat. Add onions; cook and stir for 9-11 minutes or until lightly browned. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until onions are tender., Uncover; simmer for 8-10 minutes or until onions are glazed, stirring occasionally. Serve warm or at room temperature.

GLAZED ONIONS

Steps:

• Bring a saucepan of water to a simmer, and add onions. Simmer for 5 minutes, drain, and rinse with cold water. Drain again. Peel off skins; set aside.
• Using a mortar and pestle or rolling pin, finely crush rosemary; set aside. Place a large skillet over medium-low heat, and add butter. When butter has melted, add rosemary, molasses, mustard and soy sauce. Mix well.
• Add onions, and reduce heat to low. Cook gently, stirring frequently, until glaze has thickened and onions are tender and golden brown, 10 to 15 minutes. Serve hot.

GLAZED WHITE ONIONS

Steps:

• Drop the onions for a few minutes into boiling water. Drain and slip off their skins. Melt the butter in a large frying pan. Toss the onions in the butter until they are golden.
• Add the stock barely to cover. Add the sugar, herbs and seasonings and simmer 30 to 40 minutes over moderate heat or until the sauce has reduced to a caramel glaze.
• Correct seasoning and serve.

GLAZED ONIONS

Steps:

• Blanch the peeled onions for 5 minutes in boiling salted water.
• Drain them, pat them dry and set aside.
• Melt the butter in a skillet. Add the remaining ingredients and stir until smooth.
• Add the onions and saute on low heat, occasionally basting the onions with the glaze.
• Turn the onions over at least once.
• After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown.
• Serve immediately.

GLAZED BAKED ONIONS

Steps:

• Preheat oven to 375°F
• Cut 1/2 inch off the top of each onion with a sharp knife.
• Combine remaining ingredients, except water, in a jar with a tight-fitting lid.
• Shake vigorously.
• Fit onions snugly into a baking dish.
• Pour water in bottom of dish and drizzle 1 Tbs. honey glaze over each onion.
• Bake 50 minutes or until tender, basting with additional glaze every 10-15 minutes.

GLAZED ONIONS

Steps:

• Melt the butter in a large heavy bottomed saucepan until it sizzles.
• Add the onions and toss them for a few minutes so that they turn slightly brown.
• Sprinkle the sugar over the onions and continue to toss them over low heat until they are completely covered with a sticky layer of sugar.
• Add the stock and simmer uncovered until the stock evaporates, leaving a thick glaze that covers the onions.
• This will take about 15 minutes.
• Shake the saucepan from time to time while cooking.
• Serve very hot.

GLAZED ONIONS

Steps:

• Place onions in a baking dish. Add honey, seasoning and butter. Bake in 450 degree oven for about 1 hour.

HONEY-GLAZED ONIONS

Steps:

• Onion and Filling: Preheat the oven to 350°F.
• Slice the onions in half on the equator.
• Remove the centers, leaving a "bowl" in the center of the onion halves (reserve the centers for another use).
• In a bowl, stir together 1/2 cup bread crumbs, corn, zucchini, carrots and beets.
• Firmly pack the filling in the hollowed-out onion halves and arrange them in a shallow baking dish so that the onions fit snugly.
• Pour the water around base of the onions.
• Glaze: In a separate bowl, whisk together the glaze ingredients.
• Drizzle half of the mixture over the tops of the stuffed onions.
• Bake 30 minutes.
• Drizzle with the remaining glaze sauce.
• Bake 30 minutes more.
• Just before serving, sprinkle the onions with the remaining 1/2 cup bread crumbs and place the onions under the broiler until the crumbs are toasted and golden brown.
• Enjoy!

BALSAMIC-GLAZED ONIONS

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place onions on sheet; toss with oil, 2 tablespoons vinegar, and rosemary. Season with salt and pepper.
• With another piece of foil, cover baking sheet, and seal tightly. Roast until onions have begun to soften, about 30 minutes. Uncover, and continue to roast, tossing occasionally, until onions have softened and browned, about 30 minutes. Toss with remaining vinegar, and serve.

SUGAR-GLAZED PEARL ONIONS

Steps:

• In a large skillet, combine onions, butter, sugar, and 1 1/2 cups water; bring to a boil. Reduce to a simmer, and cook over medium-low, stirring occasionally, until onions begin to soften and liquid has evaporated, 15 to 20 minutes.
• Continue to cook until golden, about 8 minutes, tossing occasionally. Add 1/4 cup water, and cook until onions are glazed, about 10 minutes more. Remove from heat, and stir in vinegar and thyme.

GLAZED PEARL ONIONS

Steps:

• Place the onions, butter, oil, sugar and water in a skillet large enough to accommodate the onions in one layer. Bring the mixture to a boil, cover and cook for 4 minutes over medium-to-high heat until the onions begin to soften.
• Remove the lid from the pan and continue cooking the onions over medium-to-high heat until the water has evaporated and the onions start glazing in the remaining mixture.
• Add the salt, reduce the heat to low and shake the pan to coat the onions with the glaze and brown them on all sides.
• Serve with slices of roast veal.

GLAZED ONIONS

Steps:

• Preheat oven to 450°F. Melt butter in large oven-proof skillet over medium heat. Add onions and sauté until golden, about 12 minutes. Stir in 1/3 cup water. Transfer skillet to oven and cook until onions are tender and glazed, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

BALSAMIC-GLAZED ONIONS AND GARLIC

Steps:

• In a Dutch oven, bring 6 cups water to a boil. Remove papery outer skin from garlic; separate into cloves. Boil garlic and onions for 3 minutes; drain and rinse in cold water. Cool. Peel garlic and onions; place in a 1-1/2-qt. baking dish coated with cooking spray. Add oil and butter and toss to coat., Combine the vinegar, honey, salt and pepper. Pour over onion mixture and stir to coat., Cover and bake at 350° for 30 minutes. Uncover and stir. Bake, uncovered, 25-30 minutes longer or until garlic and onions are tender and sauce is slightly thickened, stirring every 10 minutes.

SHERRY VINEGAR-GLAZED ONIONS

Steps:

• In a wide skillet with a lid, heat oil over medium heat until bubbling. Add onions and sauté over medium-low heat for about 10 minutes, gently rolling the onions about so they will brown as evenly as possible.
• Pour in vinegar and 1/4 cup water. Season with salt and a few grinds of pepper. Cover and simmer very gently until onions are perfectly tender but retain their shape. Start testing with a thin sharp knife after 15 minutes; depending on size, the onions may cook in 15 to 25 minutes. (Frozen onions will cook faster.) Taste one to make sure it is completely tender all the way through; do not undercook.
• Using a slotted spoon, transfer onions to a serving bowl. (Onions may be prepared up to this point 2 days ahead. Reserve onions and cooking liquid separately. Reheat onions in reserved liquid, adding water as needed, then transfer them to a bowl.)
• Raise heat and boil liquid to reduce it to a thick glaze. Taste and add salt, pepper and sweetener to taste. Stir in parsley and serve hot or warm.