Balsamic Orange Cipollini Onions Recipes

BALSAMIC CIPOLLINI ONIONS

Steps:

• Blanch: Bring a large pot of water to a rolling boil over high heat. Add onions and cook for 1 minute. Drain and rinse with very cold water. Peel onions, leaving the ends intact. Cook: Combine sugar and water in a medium saucepan over medium heat. Stir only until sugar is dissolved. Bring to a boil, wiping down the sides of the pot with a wet pastry brush (do not touch the mixture). Do not stir. Keep boiling until mixture turns a pale golden color. Start swirling the pan until color is a deep amber (color will change quickly). Quickly remove from heat and carefully add wine (the steam will explode upwards so be careful). Return the pot to the flame and simmer, stirring until the harden sugar that has formed, has dissolved. Simmer: Add onions, red wine vinegar, oil, salt, peppercorns and bay leaf. Simmer uncovered for 1 hour, stirring occasionally. Remove onions from liquid and transfer to a serving bowl. Continue to boil liquid until reduced and slightly thickened, approximately 3 minutes. Watch carefully as the liquid can quickly burn. Add balsamic vinegar and pour liquid over onions. Cool to room temperature, and serve. plan ahead - This dish can be prepared up to 2 weeks in advance. Cover and store in the refrigerator. The flavors deepen with age. simplify - Use frozen pearl onions when fresh cipollini onions are not available.

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 CIPOLLINI ONIONS

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
• Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

BALSAMIC-BRAISED CIPOLLINE ONIONS WITH POMEGRANATE

Steps:

• Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.
• Heat oil in large skillet over medium-high heat. Add onions. Sprinkle with kosher salt and pepper; sauté until brown, 12 minutes. Add next 4 ingredients; bring to boil. Reduce heat. Cover; simmer 15 minutes. Increase heat; boil until onions are tender and liquid is thickened, stirring often, about 18 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Fold crème fraîche into onions (add cranberries, if using). Simmer until sauce coats onions thickly, 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with pomegranate seeds.

HONEY ROASTED CIPOLLINI ONIONS

Steps:

• Preheat oven to 325 degrees F.
• Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
• In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
• In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.

BUTTER-BRAISED CIPOLLINI ONIONS WITH ARUGULA AND BALSAMIC SYRUP ON MULTI-GRAIN TOAST

Steps:

• To prepare the balsamic syrup, in a small saucepan, stir together the brown sugar, balsamic vinegar, red pepper flakes, and thyme. Bring to a simmer over medium heat and simmer until the mixture has reduced by one-third and is syrupy enough to coat the back of the spoon, about 20 minutes.
• Let cool to room temperature and then strain. Store the syrup in a covered jar at room temperature for up to 1 month.
• Bring a medium saucepan of water to a simmer. Place the onions in a medium, heat-proof bowl and cover them with the simmering water. Let sit for 10 minutes and then slip off their skins, using a paring knife to loosen the ends if necessary.
• In a deep, medium saute pan, melt 4 tablespoons of the butter over medium heat. Add the onions and cook, stirring often, until they are golden brown on both sides, 5 to 10 minutes. Add the vinegar and scrape up the browned glaze from the bottom of the pan. Bring to a simmer over medium heat and add the remaining 4 tablespoons of butter. Reduce the heat to low, cover the pan tightly, and simmer until the onions are tender when pierced with the tip of a knife, 20 to 30 minutes. Remove the pan from the heat and let them sit, still covered.
• Generously brush both sides of the bread with oil. Toast the slices in a large skillet over medium heat until they are crispy and golden on both sides, 4 to 5 minutes per side. Divide them among 6 serving plates.
• In a large bowl, toss the arugula with enough of the warm onion cooking liquid to make the leaves glossy. Divide the arugula among the pieces of toast. Top each with 3 onions and drizzle with about 1 tablespoon of the balsamic syrup.

HERB ROASTED CIPOLLINI ONIONS WITH PORCINI MUSHROOMS

Steps:

• Heat oven to 350 degrees. Place onions in a large bowl, cover them with boiling water, and let stand for 10 minutes. Drain onions in a colander. When cool enough to handle, peel onions, and transfer them to another bowl.
• Add butter, fresh thyme, 2 teaspoons rosemary, and dried thyme to onions, and toss well. Season with salt and pepper.
• Transfer onions to a large, shallow roasting pan, and arrange in a single layer. Roast onions, stirring occasionally, until they begin to soften and turn brown, about 1 hour. Remove from oven.
• Meanwhile, soak mushrooms in 2 1/2 cups very hot water for 30 minutes. Lift mushrooms out of soaking liquid with a slotted spoon, and strain mushroom liquid through a sieve lined with several layers of cheesecloth (to remove grit from liquid). Chop strained mushrooms coarsely. Add strained liquid and chopped mushrooms to roasting pan with onions, and stir to combine.
• Return pan to oven, and continue cooking, stirring occasionally, until liquid is reduced by three-quarters and onions are soft and brown, about 1 hour. Adjust seasoning; just before serving, sprinkle with remaining teaspoon rosemary.

BALSAMIC CIPOLLINE ONIONS

Steps:

• Cook onions in large pot of boiling water 3 minutes. Drain and cool. Cut off root ends, then peel.
• Combine peeled onions, beef stock, 2 tablespoons balsamic vinegar, butter and sugar in heavy large skillet. Bring to simmer over medium heat. Cover; simmer until onions are crisp-tender, about 15 minutes. Add 1/2 tablespoon vinegar. Simmer uncovered until syrupy, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1 tablespoon parsley. Transfer to bowl. Sprinkle with 1 tablespoon parsley.

BALSAMIC-ORANGE CIPOLLINI ONIONS

Steps:

• Prepare cipollini (see tips in description above).
• Melt butter & olive oil over medium heat, add onions & sautee until slightly soft & slightly golden brown, approximately 6-10 minutes depending on size of onions.
• Add remaining ingredients & reduce heat to medium-low. Cook onions in liquid until liquid is reduced & has a light syrup consistency. Season with salt & pepper if desired. Plate & Serve.