Sweet And Sour Pearl Onions Food

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 PEARL ONIONS

Steps:

• In a pot, combine salt, sugar, vinegar and oil. Bring to just a boil, stirring to dissolve sugar and salt. Add onions and return to a boil.
• Using a slotted spoon, pack onions into canning jars. Pour in pickling liquid to cover. Seal jars with lids and refrigerate for at least 3 days to blend flavors. Store in the refrigerator for up to 1 month.

SWEET-AND-SOUR ONIONS

Steps:

• Melt 2 tablespoons butter in a saucepan over medium heat. Add 1 each sliced Vidalia onion and red onion; cook, stirring, until soft, about 15 minutes. Add 1/4 cup ketchup, 1 tablespoon red wine vinegar, 2 teaspoons sugar, 1/2 teaspoon hot sauce, and salt and pepper to taste and heat through, 2 to 3 more minutes. Stir in 3 chopped scallions.

SWEET AND SOUR FLOWERING RED ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
• Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion "petals" so the onion opens up like a flower.
• In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
• On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
• Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.

SWEET AND SOUR CIPOLLINI ONIONS

Steps:

• Place raisins in a bowl; cover with 1/2 cup hot water. Let stand 30 minutes or until plump. Drain.
• Trim top and root end of onions. Cook onions in boiling water 2 minutes. Drain. Cool and peel.
• Melt butter in a large nonstick skillet over medium-high heat. Add onions to pan, stirring well to coat. Stir in 3 tablespoons water, red wine vinegar, sugar, salt, and black pepper.
• Cover, reduce heat, and cook 40 minutes, stirring every 10 minutes. Add raisins and pine nuts to pan. Increase heat to medium, and cook, uncovered, 10 minutes or until lightly browned and liquid almost evaporates, stirring occasionally.

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!