Balsamic Glazed Red Onions Recipes

ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

BALSAMIC-GLAZED RED ONIONS

Steps:

• Prepare the onions: Preheat the oven to 400F. Slice off any straggly roots from the onions, leaving the firm root centers intact. Cut the onions in half from tip to root. Peel off the skins until all the papery layers are removed. Cut each half into 4 wedges, slicing through the root so that the wedges stay intact.
• Roast the onions: Cover the baking dish with foil and roast the onions for 30 minutes. Remove the foil and continue roasting the onions uncovered for 30 minutes more.
• Make the glaze: In a bowl, whisk the balsamic, mustard, salt, and pepper. Gradually whisk in the olive oil.

BALSAMIC ONIONS

Steps:

• Preheat the oven to 375 degrees.
• Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.

BALSAMIC ROASTED ONIONS

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
• Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.)
• Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.

BALSAMIC-ROASTED ONIONS

Steps:

• Slice about 1/4-inch from top and bottom of each onion. Peel onions, removing outer layer of flesh as well. Score onions about 3/4 of the way down, cutting at 1/4-inch intervals in a crisscross pattern. Place onions in a bowl of ice water for 2 to 4 hours, until cut area looks ruffled. Drain upside down 10 minutes.
• Heat oven to 375 degrees. Place onions in a baking dish that holds them closely.
• Beat vinegar and honey together, and season with salt and pepper. Brush over onions. Dot each with butter. Pour cider into baking dish. Cover dish with foil and bake 30 minutes. Uncover and baste with pan juices. Bake uncovered 30 minutes more, basting every 10 minutes. Baste again and serve.

BALSAMIC RED ONIONS

Steps:

• Heat broiler, with rack in top position. On a rimmed baking sheet, place red onions in a single layer and drizzle with olive oil, turning to coat with oil. Season with salt and pepper. Broil onions until lightly charred, 4 minutes. Flip and brush with balsamic vinegar. Broil until lightly charred, 4 minutes. To serve, transfer to a platter and sprinkle with parsley. Serve warm or at room temperature.

BALSAMIC GLAZED ONIONS

Steps:

• Preheat the oven to 425 degrees.
• Cut the onions in half lengthwise, leaving the skins on.
• In a 12 inch oven proof skillet, heat the oil until smoking.
• Place 4 onion halves cut side down in the skillet.
• Cook without moving them, over medium heat, until dark golden brown, 7 to 8 minutes.
• Add the vinegar and place the skillet in the oven.
• Bake until the onions are soft, 15 to 20 minutes.
• Remove the onions from the pan immediately.
• Place cut side up on a cool plate.
• Pour the syrup that has formed in the pan over the onions and cool to room temperature.

BALSAMIC-GLAZED ONIONS

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place onions on sheet; toss with oil, 2 tablespoons vinegar, and rosemary. Season with salt and pepper.
• With another piece of foil, cover baking sheet, and seal tightly. Roast until onions have begun to soften, about 30 minutes. Uncover, and continue to roast, tossing occasionally, until onions have softened and browned, about 30 minutes. Toss with remaining vinegar, and serve.

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.

ROASTED RED ONIONS WITH BALSAMIC VINEGAR

Steps:

• Remove papery skin from onions, rub with olive oil and sprinkle with salt and pepper.
• Roast, uncovered, in a small pan at 375 for 1 1/2 hours or until tender.
• Remove onions and keep warm.
• Put water and vinegar in pan and boil 4 to 5 minutes.
• Mixture should reduce to about 1/4 cup.
• Remove from heat and add brown sugar.
• Cut onions in half and drizzle with vinegar mixture.