SWEET-AND-SOUR ONIONS
Provided by David Tanis
Categories condiments, side dish
Time 1h15m
Yield About 4 cups
Number Of Ingredients 11
Steps:
- Boil onions in well-salted water for 5 minutes, until softened slightly but still firm. Drain and place in baking dish (ceramic or stainless steel) just big enough to contain onions in one layer.
- In small bowl, stir together red wine vinegar, balsamic vinegar, brown sugar, salt and saffron until dissolved. Add raisins and currants. Pour mixture over onions to coat evenly. Cover tightly and bake for 1 hour at 350 degrees, stirring every 15 minutes or so, until onions are quite tender. Cool to room temperature.
- Carefully stir in lemon zest and lemon juice. Let onions marinate at least 1 hour. Serve sprinkled with pine nuts. May be prepared ahead and refrigerated up to 4 days.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 401 milligrams, Sugar 30 grams
BRAISED BABY ONIONS WITH ORANGE JUICE AND BALSAMIC VINEGAR
Categories Onion Side Braise Vegetarian Vinegar Orange Spring Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 4
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.)
SWEET AND SOUR BALSAMIC BABY ONIONS
I make this with fresh small onions from my garden but this can be made also with frozen small onions, this is soooooo good! This will serve about 3-4 people, but can easily be doubled.
Provided by Kittencalrecipezazz
Categories Onions
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the unpeeled onions in boiling water to cover for about 10 minutes; drain.
- Plunge into ice water to stop the cooking process; drain well.
- Peel the skin off of the onions.
- Cook the butter with brown sugar in a saucepan or skillet until butter melts, whisking often.
- Add in balsamic vinegar; mix to combine, then add in peeled onions; season with salt and pepper (if using) simmer for about 15 minutes or until thickened.
- Delicious!
Nutrition Facts : Calories 264.4, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 70.8, Carbohydrate 48.5, Fiber 4.2, Sugar 30.6, Protein 2.9
BALSAMIC GLAZED BABY ONIONS
Make and share this Balsamic Glazed Baby Onions recipe from Food.com.
Provided by Dreamer in Ontario
Categories Onions
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine vinegar, mustard and honey in small saucepan.
- Bring to a boil and reduce heat.
- Simmer, uncovered, for 5 minutes or until glaze thickens.
- Heat oil in large skillet and cook onion, brushing constantly with glaze, stirring, until browned and cooked to desired doneness.
Nutrition Facts : Calories 87.6, Fat 3.6, SaturatedFat 0.3, Sodium 3.1, Carbohydrate 14.4, Fiber 1, Sugar 11.4, Protein 0.7
SWEET-AND-SOUR ONIONS
Categories Onion Appetizer Side Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Place all ingredients except onions in heavy large pot. Bring to boil over high heat. Add onions; reduce heat to medium and simmer until crisp-tender, about 10 minutes. Using slotted spoon, transfer onions to jar with lid. Increase heat to high and boil until liquid is reduced to 1 3/4 cups, about 20 minutes. Pour liquid over onions and cool.
- Cover onion mixture and refrigerate until flavors blend, at least 1 week and up to 1 month.
SWEET AND SOUR BABY ONIONS
From my Cookshelf Italian cookbook and these are very good! You can add more sugar if you prefer it sweeter or more vinegar for more tang. Hope you enjoy!
Provided by Bobtail
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in pan.
- Add onions and bay leaves, cook about 5-6 minutes over medium high heat, until browned.
- Add the lemon rind, sugar and honey to the pan with the onions and bay leaves.
- Cook for 2-3 minutes, stirring, until onions are lightly caramelized.
- Add the red wine vinegar to the pan, cook for about 5 minutes, stirring until the onions are tender.
- The liquid should almost all be gone.
- Serve immediately.
Nutrition Facts : Calories 124.7, Fat 6.8, SaturatedFat 0.9, Sodium 4.3, Carbohydrate 16.3, Fiber 1.2, Sugar 11.2, Protein 0.8
BALSAMIC-GLAZED BABY ONIONS
Here is another alternative to the traditional creamed onions on your holiday table that is much quicker and easier to make. From Good Food Magazine November 1988.
Provided by JackieOhNo
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place onions in large heavy saucepan and add water to cover. Heat to boiling. Reduce heat and simmer uncovered until barely tender, 7-10 minutes. Drain and let cool slightly. Slip off skins and trim root ends.
- Melt butter in same saucepan over medium heat. Stir in sugar and increase heat to medium-high. Add onions and cook, stirring occasionally, until onions are glazed and golden brown, 5-8 minutes. Stir in vinegar and thyme; cook 1 minute longer. Serve hot.
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