Roasted Balsamic Onions Food

JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS

Steps:

• Boil the onions in plenty of water for 15 minutes or until slightly tender.
• Remove the onions from the pan and allow to cool.
• With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
• Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
• Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
• Finely chop these removed sections of the onion and add to the rest of the chopped onion.
• Preheat the oven to 400°F.
• Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
• Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
• Stir in the Parmesan and season.
• Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
• Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
• Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
• How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
• I presume he is suggesting topping the baked onions with cheese.
• When the onions are cooked right through, remove and serve.

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.

BALSAMIC ONIONS

Steps:

• Peel the onions and slice them in half from top to bottom. Trim the top and bottom of each half.
• Cut the onion halves into chunks by cutting at right angles to the original cut. Make the pieces as consistently sized as possible so they will cook evenly.
• Set a large saucepan on the stove over medium-high heat and let it warm up. Add the butter to the pan. When the margarine melts and begins to bubble, add the onions. Stir the onions so that they are well coated. Cook for about 5 minutes or until the onions begin to sweat (look glossy).
• Add the balsamic vinegar, sugar and salt.
• Continue cooking on low heat for about 15 to 20 minutes until the onions have softened, stirring occasionally.
• Take the pan off the heat and serve warm. If making ahead, allow the onions to cool and then store them in an airtight container in the fridge.

RED ONION MARMALADE

Steps:

• Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

ONION DIP FROM SCRATCH

Steps:

• In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

BALSAMIC ROASTED ONIONS

Steps:

• Pre-heat oven to 350 degrees F.
• Add olive oil to a large skillet over medium heat. Once hot, add the onions to the pan and lay them flat on their sides. Cook on each side for 3 to 4 minutes, or until browned, being careful as you flip them. Add chicken stock, balsamic vinegar, garlic, rosemary, and thyme to the pan. Add dots of butter around the pan. Turn the onions in the liquid so they are nice and coated.
• Place the skillet in the oven and roast for 25 minutes, stirring on occasion so the onions don't stick to the pan. Roast until the onions are nice and soft and the balsamic is caramelized.

BALSAMIC ROASTED ONIONS

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
• Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.)
• Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.

BALSAMIC ONIONS

Steps:

• Preheat the oven to 375 degrees.
• Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.

BALSAMIC ONIONS

Steps:

• In a medium saucepan, combine onions, cut into 8 wedges each (trim core if pieces won't separate), thyme, and olive oil. Season with coarse salt and ground pepper; toss to combine.
• Cover and cook over medium-low, stirring occasionally, until onions release their moisture, 30 to 35 minutes.
• Reduce heat to low; leave cover on, and cook onions until golden, stirring occasionally, about 10 minutes.
• Stir in balsamic vinegar; cook until syrupy, 1 to 2 minutes.

BALSAMIC THYME WHOLE ROASTED ONIONS

Steps:

• Preheat oven to 400 degrees.
• Slice off the tops of the onions and a small sliver on the bottom so that they sit flat. Leave the skin on around the outside and place in a small 8 inch cast iron skillet.
• Drizzle the onions with the olive oil then season with the salt, pepper, balsamic vinegar and thyme. Break the butter up into small pats and place on top of each onion.
• Roast for 45 minutes to 1 hour until golden brown and soft.

BALSAMIC-ROASTED PEARL ONIONS

Steps:

• Preheat oven to 450 degrees. If using fresh onions, soak them in warm water for 5 minutes to loosen skins; using a paring knife, cut off ends, and peel onions.
• Toss onions with vinegar and oil on a foil-lined rimmed baking sheet; season with salt and pepper. Roast until onions are tender, 25 to 30 minutes, stirring 2 or 3 times and rotating baking sheet halfway through.

BALSAMIC ROASTED ONIONS

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F.
• Line 2 large baking sheets with foil.
• Cut onions crosswise nearly, but not quite, all the way through. Make two or three more sectional cuts - always stopping before you cut through, so that onion is in 3/4-inch-thick wedges (the onion stays attached at one end and resembles an onion 'flower' (with very thick petals ;-) ).
• Place in medium bowl; toss with oil.
• Arrange onions, cut side down, on baking sheets.
• Sprinkle with salt and pepper.
• Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes (they will caramelize and be quite dark in parts but, if you have coated them well with olive oil, will not have a 'burnt' taste).
• Meanwhile, melt butter in heavy small saucepan over medium-high heat.
• Add sugar and stir until sugar dissolves.
• Remove from heat.
• Add vinegar.
• Return to heat.
• Simmer until mixture thickens slightly, about 2 minutes.
• (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.) Arrange onions on platter.
• Drizzle glaze over.
• Sprinkle with parsley.

ROASTED CARAMELIZED BALSAMIC ONIONS

Steps:

• Preheat the oven to 450*F.
• Cut the onions into halves at the equators.
• Remove the skin and any tough outer layers.
• Do not cut off the root and stem ends and be careful not to score the layers you don't remove: uncut, the outer layer will better hold the onion together as it roasts.
• Place the onion halves cut side down in a 9-inch square baking pan.
• Melt the butter in a saucepan and stir in the vinegar, thyme, salt, and pepper.
• Pour over the onions.
• Bake for about 20 minutes, and then turn the onions over and baste them with the pan juices.
• Bake for another 20 to 25 minutes, until easily pierced with a paring knife and the inner rings have begun to swell and rise up.
• Serve immediately or at room temperature.
• Enjoy!

SWEET ROASTED ONIONS

Steps:

• Heat oven to 180C/160C fan/gas 4. Cut about 1cm off the top and bottom of each onion and peel off the skin. Nestle the onions in a small roasting tin or casserole dish, so that they fit snugly together in a single layer. Drizzle over the oil and balsamic vinegar, season, then get your hands in and toss the onions to coat. Cover the tin with foil and roast for 40 mins until tender.
• Remove the foil and drizzle over the maple syrup, then return to the oven, uncovered, for 20-30 mins, until the onions are caramelised.

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-ROASTED ONIONS

Steps:

• Slice about 1/4-inch from top and bottom of each onion. Peel onions, removing outer layer of flesh as well. Score onions about 3/4 of the way down, cutting at 1/4-inch intervals in a crisscross pattern. Place onions in a bowl of ice water for 2 to 4 hours, until cut area looks ruffled. Drain upside down 10 minutes.
• Heat oven to 375 degrees. Place onions in a baking dish that holds them closely.
• Beat vinegar and honey together, and season with salt and pepper. Brush over onions. Dot each with butter. Pour cider into baking dish. Cover dish with foil and bake 30 minutes. Uncover and baste with pan juices. Bake uncovered 30 minutes more, basting every 10 minutes. Baste again and serve.

ROASTED BALSAMIC ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.

ROASTED BALSAMIC RED ONIONS

Steps:

• Preheat oven to 450° F. and lightly coat a shallow baking pan with cooking spray.
• Arrange onions in one layer in pan and roast in middle of oven, stirring occasionally, until golden brown and just tender, about 15 minutes. Drizzle vinegar over onions and roast until most of vinegar is evaporated, about 3 minutes. Season onions with salt and pepper and keep warm, covered.

BALSAMIC CARAMELISED ONIONS

Steps:

• Put all the ingredients apart from the vinegar in a slow cooker - or a very low oven or aga (50degreesC)
• Let it cook all day - and all night if it needs it - untill the onions are soft and dark brown and reduced. If it is crisping the heat is too high. You may need to stirr it occasionally - but i usually just leave it.
• Cook for the last half hour without a lid - to help it dry out a bit.
• Stirr in the balsamic vinegar. Done!
• I serve this with Lamb or Beef - but I also keep pots of it in the freezer to top homemade bread - or to put on puff pastry with brie.