Italian Baby Onions Food

BRAISED BABY ONIONS WITH ORANGE JUICE AND BALSAMIC VINEGAR

Steps:

• Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.
• Heat oil in large nonstick skillet over high heat. Add onions and sauté until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)

GRILLED BABY ONIONS

Steps:

• In a large glass bowl, mix/whisk all the marinade together until well combined (or process in a processor).
• Pour the marinade in a large resealable plastic bag.
• Add in the peeled onions.
• Seal bag and marinade at room temperature for about 1 hour (turning the bag occasionally to coat the onions in marinade).
• Meanwhile soak the wooden skewers in cool water while the onions are marinating.
• Preheat grill to 400°F.
• Remove the onions from marinade and thread about 3-4 onions per skewer (depending on the size of your onions).
• Place the onions on the grill and turn every minute to prevent them from burning (cook the onions for about 5-7 minutes).

BALSAMIC ROASTED ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Peel the onions and slice crossways in half.
• Put olive oil along with the butter into an ovenproof casserole large enough to hold all of the onion halves.
• Whisk in the vinegar, wine, salt, sugar, and pepper.
• Place the onion slices side by side in the dish, cut side down.
• Cover loosely with foil, and bake for 20 minutes.
• Turn onions over, and brush with juices in the pan.
• Uncover, and bake another 20 to 25 minutes or until onions are tender and browned.
• Remove from oven and serve warm or at room temperature, topped with fresh chopped herb of choice.

ITALIAN BABY ONIONS

Steps:

• Preheat oven to 180C fan forced (200C normal/conventional).
• Put the onions in a gratin (or baking) dish that is just large enough to hold them in one layer.
• Pour over the stock and sprinkle with seasonings, sugar, balsamic and oil.
• Cook in the oven for about 1 hour or until tender, tossing every now and then.
• Serve the onions with a sprinkling of parsley.

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.