Balsamic Glazed Green Beans Pearl Onions Recipes

CARAMELIZED PEARL ONIONS WITH BALSAMIC GLAZE

Steps:

• Adjust oven rack to low position and heat oven to 425 degrees.
• Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.
• Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.

GLAZED PEARL ONIONS AND GRAPES

Steps:

• Preheat oven to 425°F with rack in middle or lower third.
• Blanch unpeeled pearl onions in boiling water 2 minutes. Drain and transfer to an ice bath to stop cooking. Peel onions and trim off root ends.
• Bring onions, vinegar, and water to a simmer in an ovenproof 12-inch heavy skillet with sugar, butter, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until sugar has dissolved. Cover and simmer 3 minutes.
• Uncover skillet and transfer to oven. Roast, stirring once or twice, until most of liquid has evaporated, 15 to 18 minutes. Stir in grapes and roast, stirring once or twice, until liquid glazes onions and grapes, 5 to 8 minutes. Discard bay leaf.
• What to drink:
• Marimar Estate Don Miguel Vineyard '06

BALSAMIC GLAZED GREEN BEANS & PEARL ONIONS

Steps:

• 1. Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside. 2. Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 teaspoons butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.

BALSAMIC-GLAZED ONIONS AND GARLIC

Steps:

• In a Dutch oven, bring 6 cups water to a boil. Remove papery outer skin from garlic; separate into cloves. Boil garlic and onions for 3 minutes; drain and rinse in cold water. Cool. Peel garlic and onions; place in a 1-1/2-qt. baking dish coated with cooking spray. Add oil and butter and toss to coat., Combine the vinegar, honey, salt and pepper. Pour over onion mixture and stir to coat., Cover and bake at 350° for 30 minutes. Uncover and stir. Bake, uncovered, 25-30 minutes longer or until garlic and onions are tender and sauce is slightly thickened, stirring every 10 minutes.

GREEN BEANS WITH PEARL ONIONS

Steps:

• Melt butter in a large skillet.
• Add thawed pearl onions and cook, stirring, until they brown.
• Add balsamic vinegar, thyme, salt and black pepper. Cook, stirring until the onions are glazed.
• Blanch the trimmed green beans in a large saucepan of boiling water until tender.
• Drain and add to the skillet with the onions and toss to coat.
• Add another splash of balsamic and season with salt and pepper.
• Turn off the heat, finish the green beans and onions with a splash of Extra Virgin Olive Oil.

BALSAMIC GLAZED PEARL ONIONS

Steps:

• In a saucepan of boiling water blanch onions for 3 minutes and drain.
• Cool onions and peel.
• In a heavy skillet, over medium high heat,saute onions in olive oil until lightly browned, about 5 minutes.
• Add remaining ingredients and simmer, stirring occasionally until onions are tender, about 15 minutes.
• Remove onions with slotted spoon, and keep warm.
• Boil remaining liquid until reduced to a thick glaze, about 5 minutes.

BALSAMIC-GLAZED GREEN BEANS

Steps:

• Cook beans and cranberries in simmering water in skillet 4 to 5 min. or until beans are crisp-tender; drain. Rinse with cold water; drain again.
• Melt butter in large nonstick skillet on medium heat. Add onions and sugar; cook and stir 5 min. Add bean mixture; cook and stir 3 min. or until heated through.
• Add dressing; cook and stir 1 min. Top with nuts.

BALSAMIC-GLAZED PEARL ONIONS

Steps:

• In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).
• Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.