Braised Lentils With Cipollini Onions Recipes

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BALSAMIC-BRAISED CIPOLLINE ONIONS WITH POMEGRANATE



Balsamic-Braised Cipolline Onions with Pomegranate image

Provided by Molly Stevens

Categories     Onion     Side     Braise     Christmas     Thanksgiving     Low Cal     High Fiber     Vinegar     Dried Fruit     Fall     Pomegranate     Christmas Eve     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 9

2 pounds cipolline onions or small boiling onions
2 tablespoons extra-virgin olive oil
Coarse kosher salt
1 1/2 cups low-salt chicken broth
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 teaspoon golden brown sugar
3 tablespoons crème fraîche or heavy whipping cream
1/2 cup pomegranate seeds or dried cranberries (about 3 ounces)

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.

BRAISED LENTILS WITH CIPOLLINI ONIONS



Braised Lentils with Cipollini Onions image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 9

2 to 3 tablespoons olive oil
1 pound brown or green lentils, rinsed
3 cloves garlic, peeled
3 bay leaves, fresh or dried
4 cups water
Kosher salt and freshly cracked black pepper
12 cipollini or pearl onions, stemmed and peeled
1/4 cup duck fat
1/4 to 1/2 cup champagne vinegar, if desired

Steps:

  • Coat a large high-sided saute pan over medium-high heat, with the olive oil. Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover. Bring the water to a simmer and lower the heat. Simmer the lentils, uncovered, until they are tender, about 25 to 30 minutes. (Chef's Note: If you need to add more water for the lentils to finish cooking, add a little at a time. There will be more flavor in the lentils if you cook them and end up with very little liquid at the end of the process. The flavor will be in the lentils instead of down the drain with the discarded cooking liquid!) Once they are cooked but still somewhat "al dente", set them aside to cool. Remove and discard the garlic cloves and the bay leaves. Season with just a touch of salt and pepper, to taste. Retaste, but hold off on reseasoning until serving.
  • Add the duck fat to a large saute pan over medium heat. Add the onions, season with salt, to taste, and allow them to caramelize.
  • When you are ready to serve add the lentils to the sauteed cipollini onions. Stir to coat the lentils with the duck fat. Taste and season with salt, if needed, and stir in the vinegar. Transfer the lentil mixture to a serving bowl and serve with duck and green peppercorn glaze, if desired.

BRAISED LENTILS



Braised Lentils image

Provided by Massimo Ormani

Categories     Bean     Onion     Side     Braise     Sauté     Quick & Easy     Celery     Lentil     Carrot     Fall     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 cup finely chopped red onion
2/3 cup finely chopped carrot
1/2 cup finely chopped celery
1 1/4 cups dried green lentils
4 cups chicken stock or canned low-salt chicken broth

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

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