Sweet And Sour Pearl Onions With Balsamic Vinegar Food

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.

SWEET AND SOUR CIPOLLINI ONIONS

Steps:

• Bring a large pot of water to a boil. Add onions and simmer until tender, about 20 minutes. Drain and pat dry.
• Melt butter in a large skillet over medium-high heat. Add onions and stir until well coated with butter. Season with salt. Cook and stir until onions are brown and caramelized, about 5 minutes. Pour in vinegar and sprinkle with sugar. Continue cooking and stirring until vinegar comes to a boil. Boil until vinegar thickens and glazes onions, about 5 minutes. Serve hot or cooled with vinegar syrup drizzled on top.

BALSAMIC-GLAZED PEARL ONIONS

Steps:

• Heat 1 tablespoon butter in a skillet over medium. Add onions; cook 20 minutes, stirring occasionally. Add sugar; cook 2 minutes. Stir in vinegar. Cover, reduce heat, and cook 25 minutes, adding up to 1/4 cup water, 1 tablespoon at a time, if pan seems dry. Stir in remaining 1 1/2 teaspoons butter, salt, and pepper. Top with 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.

SWEET AND SOUR PEARL ONIONS

Steps:

• Working in 2 batches, blanch the onions in a medium pot of boiling water for 3 minutes. Peel.
• Heat the oil over medium heat in a large skillet. Cook, turning the onions over as they brown, until almost tender, about 15 minutes. Add the broth, vinegar, sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce is slightly thickened and the onions are tender, 3 to 5 minutes. Stir in the salt and serve.

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.)

SWEET AND SOUR PEARL ONIONS WITH BALSAMIC VINEGAR

Steps:

• Bring a large saucepan 3/4 full of water to a boil over high heat. Add the onions and cook for 30 seconds.
• Drain and place under cold running water to halt the cooking.
• Drain again.
• Using a small, sharp knife, trim off the root ends and slip off the skins.
• Do not cut the onions too deeply or they will fall apart.
• In a large, heavy frying pay over medium heat, combine the onions, stock and butter.
• Cover and cook, stirring occasionally, until the onions are partially cooked, about 30 minutes.
• Uncover the pan and stir in the vinagar, sugar, salt and pepper.
• Reduce the heat to low and cook, uncovered, shaking the pan occasionaly, until the onions are very tender when pierced with a fork, about 30 minutes.
• Add a bit of warm water if needed to keep the onions moist.
• Serve warm.

SWEET AND SOUR BALSAMIC BABY ONIONS

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!

SWEET-AND-SOUR MIXED ONIONS WITH BROILED CHICKEN PAILLARDS

Steps:

• Bring 2 inches of water to a simmer in a large stockpot. Set a steamer insert in pot, and add cipollini, pearl onions, and shallots. Cover, and steam until tender, 10 to 12 minutes. Transfer to a plate, and let cool slightly, about 10 minutes. Peel cipollini and pearl onions, leaving tops and root ends intact; set aside.
• Stir wine, vinegars, honey, and 2 teaspoons salt in a small bowl; set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add cipollini, pearl onions, shallots, bay leaf, and rosemary sprig. Cook, stirring often, until cipollini, onions, and shallots are deep golden brown in spots, about 5 minutes.
• Add vinegar mixture to skillet. Reduce heat to medium-low, and simmer, stirring occasionally, until liquid is syrupy, about 30 minutes. Discard rosemary and bay leaf. Season with pepper.
• Meanwhile, preheat broiler, with rack 6 inches below heat source. Butterfly chicken: Using a chef's knife and starting on one long side, slice chicken open horizontally, stopping about 1/2 inch before reaching opposite side. Open each piece of chicken like a book, and place it between two pieces of plastic wrap. Pound chicken to 1/4 inch thick.
• Coat a rimmed baking sheet with cooking spray. Brush chicken on both sides with remaining tablespoon oil, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared sheet; broil chicken, flipping once, until golden brown and cooked through, about 3 1/2 minutes per side.
• Transfer chicken to a serving platter, and add cipollini, pearl onions, and shallots. Garnish with rosemary sprigs.

SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE

Steps:

• Preheat grill to medium-high heat.
• In a small saucepan, bring the balsamic vinegar to a boil. Lower the heat and reduce the vinegar to about 1/3 cup, and set aside.
• In a medium saucepan with boiling water, add the pearl onions, and cook until soft but still firm, about 4 minutes. Drain and let stand until cool enough to handle. Remove the skins, leaving the root intact and the onion whole.
• In a large bowl, toss the swordfish cubes, onions, and olive oil together. Season lightly with salt and pepper and toss again.
• Thread the fish, onions, and bay leaves onto wooden or metal skewers. Divide the ingredients evenly, alternating them on the skewers. Grill the fish skewers for about 1 minute on each side, for a total 4 minutes.
• To serve, drizzle with a little of the balsamic reduction.