Roasted Cipollini Onions With Sherry Caramel Food

EASY ROASTED CIPOLLINI ONIONS RECIPE

Steps:

• Adjust oven rack to center position and preheat oven to 325°F (160°C). Melt butter in a large non-stick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes. Serve immediately.

HONEY ROASTED CIPOLLINI ONIONS

Steps:

• Preheat oven to 325 degrees F.
• Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
• In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
• In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.

PICKLED CIPOLLINI ONIONS IN SHERRY

Steps:

• Combine 1 1/2 cups water, salt, and onions in a bowl. Cover mixture and refrigerate overnight.
• Combine 1/2 cup water, sherry vinegar, malt vinegar, cream sherry, brown sugar, mustard seeds, fennel seeds, peppercorns, and red chile in a nonaluminum saucepan, and bring mixture to a boil, stirring to dissolve sugar. Reduce heat, and simmer 5 minutes. Remove mixture from heat, and let stand 1 hour.
• Drain onions. Rinse onions and pat them dry. Add onions to the vinegar mixture, and bring to a boil.
• Reduce heat, and simmer mixture for 3 minutes. Place onions, bay leaves, and rosemary in hot jars; cover onion mixture with hot vinegar mixture, leaving 1/4-inch head space.
• Cover jars with metal lids, and screw on the bands. Cool completely. Refrigerate onions at least 1 month before serving.

ROASTED CIPOLLINI ONIONS WITH SHERRY CARAMEL

Steps:

• Move oven rack to upper position, allowing room for onion roasting pan. Preheat oven to 400. To make sherry caramel: In a heavy-bottomed pot, combine the sugar and water. Heat on medium, periodically swirling the pan to distribute the heat (do not stir). Cook until caramel is the color of cola, then add the vinegar. Stand back; it will hiss and spatter. Simmer the caramel for 8 minutes, stirring to dissolve any lumps that may have formed, and remove from the heat. Transfer to a container or squirt bottle when it has cooled slightly. This recipe makes more than enough for the onions, but it is difficult to make a smaller batch. To make onions: Put the onions in a large pot of salted, boiling water. After 1 minutes (the water doesn't need to return to a boil), drain and transfer them to a sheet pan to cool. When you can handle them, peel off the skins and trim any roots and papery tops. It's best to roast the onions in the vessel they'll be served in (such as a cast iron le creuset gratin pan or a nice ceramic baking dish), but failing that, use a heavy dish that will accommodate the onions in a single layer. Toss the onions, olive oil, rosemary, thyme, salt and pepper until evenly coated. Spread them in the pan and roast at 400 until golden brown and tender 30-50 minutes. Remove the herb sprigs from the pan and add about 1 cup of the caramel to the onions. Return the pan to the oven and raise the temperature to 450. After 5 minutes remove the pan from the oven, and shake to coat the onions with the melted caramel. Repeat the shaking at 5 minutes intervals 2 more times, until the onions are evenly coated with the caramel. Add the parsley, toss again, adjust the seasonings, garnish with rosemary and serve.

GRILLED CIPOLLINI ONIONS

Steps:

• Fill a shallow dish with water; soak wooden skewers in water for 30 minutes.
• Place onions, basil, oil, and salt in a bowl; toss to coat onions. Refrigerate until flavors blend, 30 to 60 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread onions onto prepared skewers, weaving basil between onions.
• Cook onions on the preheated grill, turning once, until sweet and tender, about 10 minutes.

LEATHER STORRS' ROASTED CIPOLLINI ONIONS WITH SHERRY CARAMEL

Steps:

• To make sherry caramel: In a heavy-bottomed pot, combine the sugar and water. Heat on medium, periodically swirling the pan to distribute the heat (do not stir). Cook until caramel is the color of cola, then add the vinegar. Stand back; it will hiss and spatter. Simmer the caramel for 8 minutes, stirring to dissolve any lumps that may have formed, and remove from the heat. Transfer to a container or squirt bottle when it has cooled slightly. This recipe makes more than enough for the onions, but it is difficult to make a smaller batch. To make onions: Put the onions in a large pot of salted, boiling water. After 1 minute (the water doesn't need to return to a boil), drain and transfer them to a sheet pan to cool. When you can handle them, peel off the skins and trim any roots and papery tops. It's best to roast the onions in the vessel they'll be served in (such as a cast-iron Le Creuset gratin pan or a nice ceramic baking dish), but failing that, use a heavy dish that will accommodate the onions in a single layer. Toss the onions, olive oil, rosemary, thyme, salt and pepper until evenly coated. Spread them in the pan and roast at 400 degrees until golden brown and tender (30 to 50 minutes). Remove the herb sprigs from the pan and add about 1 cup of the caramel to the onions. Return the pan to the oven and raise the temperature to 450 degrees. After 5 minutes remove the pan from the oven, and shake to coat the onions with the melted caramel. Repeat the shaking at 5-minute intervals two more times, until the onions are evenly coated with the caramel. Add the parsley, toss again, adjust the seasonings, garnish with rosemary and serve.