BRAISED BABY ONIONS WITH ORANGE JUICE AND BALSAMIC VINEGAR
Categories Onion Side Braise Vegetarian Vinegar Orange Spring Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.
- Heat oil in large nonstick skillet over high heat. Add onions and sauté until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)
BRAISED ONIONS
These onions are braised withbutter and sugar.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Peel the onions, and trim roots, leaving enough to keep onion intact. Cut them lengthwise in halves or quarters, depending on their size.
- Place in a large skillet with butter, sugar, salt, pepper, and enough water to come halfway up sides of onions. Bring to a boil over medium-high heat, reduce to medium-low, and cook, covered, until the onions are tender, about 20 minutes. Uncover, raise the heat to medium, and cook, stirring occasionally until caramelized, 30 to 40 minutes.
BRAISED ONIONS WITH ORANGE AND BALSAMIC VINEGAR
Provided by Mark Bliss
Categories Citrus Onion Side Braise Wheat/Gluten-Free Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 side-dish servings
Number Of Ingredients 6
Steps:
- Bring large pot of water to boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends.
- Melt butter with oil in large nonstick skillet over medium heat. Add onions; sauté until brown and tender, about 10 minutes. Add orange juice, vinegar and 2 tablespoons water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper.
ROASTED RED ONIONS WITH BALSAMIC VINEGAR
The sweetness of the onion and the flavour of the vinegar make this a hearty fall side dish. If you are using a well aged expensive balsamic vinegar the sugar may not be needed.
Provided by Tebo3759
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
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.
ROASTED ONIONS WITH HONEY AND BALSAMIC VINEGAR
This recipe is from Tyler Florence, a side to his Prime Rib recipe. I've made it a few times and substituted 1 package frozen pearl onions, thawed, for the red onions, and added medium sized button mushrooms half way through the cooking time. I was never sure just how much a 'half bunch' of fresh thyme was, (and rarely have it on hand) so I used a little less than a tblsp of dried thyme. I also doubled the sauce recipe, due to the size of the onion pkg, and addition of the mushrooms. Delicious.
Provided by arroz241_11561377
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients, except onions, in a small saucepan.
- Over medium heat, simmer for about 1 minute, and reduce slightly.
- Place onions, cut side up, in a single layer on baking pan.
- If using pearl onions, no need to cut in half.
- Drizzle the honey,vinegar mixture over onions and roast for about 45 minutes, or until onions are caramelized.
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