ONIONS AGRODOLCE (SWEET AND SOUR ONIONS)
Make and share this Onions Agrodolce (Sweet and Sour Onions) recipe from Food.com.
Provided by evelynathens
Categories Onions
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the onions in a heavy saucepan with the olive oil over moderately-high heat.
- As soon as the onions start to brown, add the port, vinegar, brown sugar raisins and salt and cayenne pepper to taste.
- Simmer slowly until the onions are quite soft and the sauce has turned to a thick syrup.
- Serve at room temperature with roast or grilled meats.
Nutrition Facts : Calories 344.3, Fat 10.6, SaturatedFat 1.6, Sodium 23.1, Carbohydrate 56.9, Fiber 7.8, Sugar 31.8, Protein 5.1
ONIONS AGRODOLCE
I love onions as a feature vegetable and plan to serve these for Christmas dinner. You need to shake the pan often as they cook because the sugar, fruit and port in there is liable to male them catch.
Provided by JustJanS
Categories Onions
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the olive oil in a heavy based pan over a low heat; allow to warm.
- Place the onions in the pan and cook, shaking the pan until the onions are browned on all sides.
- Add the port and vinegar and bring to the boil.
- As soon as boiling point is reached, stir in the brown sugar, raisins, salt and cayenne to taste.
- Cover and simmer for 15-20 minutes until the onions are tender and the liquid has reduced to a thick syrup. Serve the onions with the syrup spooned over.
GLAZED ONIONS AGRODOLCE
These onions agrodolce, or sweet-and-sour onions, are a perfect example of how I cook in Italy. I buy my produce from the local town and season it with garden herbs and wild fennel from the hillsides. This creates an enticing and organic dish.
Provided by Nancy Silverton
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Cover the bottom of a medium, heavy-bottomed baking dish with the olive oil, balsamic vinegar, sugar, and fennel fronds. Season with salt.
- Cut the onions in quarters lengthwise. Trim the root ends of the onions, still leaving them intact. Lay the onions cut side down in the baking dish in concentric circles, fitting them closely together. Nestle a fresh bay leaf between every few onion halves and top with the sage. Drizzle with a bit more olive oil and a few drops of balsamic vinegar. Season with salt.
- Cover the pan with heavy-duty, restaurant-grade plastic wrap, which won't melt in the oven, and then aluminum foil. (Conventional plastic wrap will melt in the oven, so if you do not have restaurant-grade plastic wrap, skip it.) Put the onions in the oven until they're softened, about 40 minutes.
- To check for doneness, remove the baking dish from the oven and carefully lift up one segment of the foil and plastic if you're using it, taking care not to burn yourself from the steam that arises from the pan; use a small sharp knife to check to see if the onions are tender. Otherwise, return the foil and plastic and return the onions to the oven for another 10 to 15 minutes, or until they're tender.
BEEF TENDERLOIN WITH CIPOLLINI ONIONS AGRODOLCE
"Agrodolce" means "sweet and sour" in Italian and refers to the sweet and tangy glaze that coats the cipollini onions (flat, yellow Italian onions) that accompany an always-popular beef tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Place onions, butter, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper in single layer in a large straight-sided saute pan; add 1 inch of water. Simmer over medium heat, covered, 1 hour; the onions should be soft. Uncover; add vinegar. Cook, turning occasionally, until liquid evaporates and onions caramelize, about 1 hour. Stir in thyme leaves. Set aside.
- Heat oven to 400 degrees. Coat meat with remaining salt and pepper. Place saute pan with ovenproof handle over high heat. Add olive oil; heat until almost smoking. Place beef in pan; sear until well browned on all sides. Transfer to oven; roast 30 to 40 minutes, or until internal temperature is 130 degrees for medium rare. Allow to rest at least 10 minutes before slicing. Beef may be served warm or at room temperature. Slice just before serving. Place on platter with reserved cipollini onions; garnish with thyme sprigs.
CIPOLLINI IN AGRODOLCE
These sweet-and-sour onions are often part of Italian antipasti, served warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
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.
LAMB SCALLOPINI WITH PEPPER AND ONION AGRODOLCE
Every year around Easter we normally do some kind of roast lamb recipe, like a big ol' leg of lamb, which is perfect for a large family gathering, but I have a feeling this year's gonna be a little bit different--so we're gonna go with nice, thin medallions. Unlike those large, more expensive cuts of meat, this is super easy to achieve perfect doneness, which means less anxiety and stress. Serve with crispy pan-fried potatoes.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil for agrodolce in a pan over medium-high heat. Saute onion with a pinch of salt in the hot oil until they start to soften up and take on some color, 4 to 5 minutes. Drizzle in more olive oil if the onions look dry. Add chile peppers and garlic; cook until peppers just start to soften, 2 to 3 minutes. Add dried mint and 1 tablespoon balsamic vinegar; cook, stirring, for exactly 1 minute. Turn off the heat. Transfer to a small bowl and let cool to room temperature, about 10 minutes.
- Meanwhile, cut the lamb into four equal 4-ounce pieces and pound between plastic wrap to about 1/8-inch thick medallions. Trim any easy-to-cut silver skin off if you like. Transfer to a Silpat®-lined baking sheet and season generously with kosher salt and pepper. Dust both sides of the meat generously with flour using a sifter and let sit for at least 10 minutes before frying.
- While lamb rests, stir salt and pepper to taste, cayenne, remaining 2 tablespoons balsamic vinegar, remaining 2 tablespoons olive oil, rosemary, and parsley into the agrodolce mixture. Taste and adjust, adding more salt, oil, and/or vinegar as you see fit. Reserve until needed; keep in fridge if making ahead, but let come to room temperature before serving.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, but not quite smoking. Pan-fry the lamb medallions until browned, about 2 minutes per side. They are very thin, so be careful not to overcook. Serve immediately topped with the agrodolce.
Nutrition Facts : Calories 947 calories, Carbohydrate 35.2 g, Cholesterol 134.5 mg, Fat 72.1 g, Fiber 2.5 g, Protein 38.5 g, SaturatedFat 18.9 g, Sodium 398.3 mg, Sugar 6.7 g
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