Cynthias Glazed Rosemary Onions Recipes

GLAZED ONIONS

Steps:

• Bring a saucepan of water to a simmer, and add onions. Simmer for 5 minutes, drain, and rinse with cold water. Drain again. Peel off skins; set aside.
• Using a mortar and pestle or rolling pin, finely crush rosemary; set aside. Place a large skillet over medium-low heat, and add butter. When butter has melted, add rosemary, molasses, mustard and soy sauce. Mix well.
• Add onions, and reduce heat to low. Cook gently, stirring frequently, until glaze has thickened and onions are tender and golden brown, 10 to 15 minutes. Serve hot.

GRILLED ROSEMARY ONIONS

Steps:

• In a bowl, toss onions, rosemary, olive oil, and balsamic vinegar; season with salt and pepper.
• Transfer onions to hot wok, reserving bowl and marinade; cook onions, tossing frequently, until golden and caramelized, 20 to 40 minutes.
• Return onions to bowl; toss with reserved marinade.

ONIONS BAKED WITH ROSEMARY AND CREAM

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
• Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.

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.

GLAZED ROSEMARY PORK ROAST

Steps:

• Cut roast in half. In a large skillet, brown roast in butter and oil on all sides. Transfer to a 4- or 5-qt. slow cooker., Add onion to the same skillet; cook and stir until tender. Stir in the brown sugar, herbs, orange zest, pepper and salt. Spread over pork. Combine jam and orange juice; pour over top. Add bay leaf., Cover and cook on low for 4 hours or until a thermometer reads 160°. Discard bay leaf.

CYNTHIA'S GLAZED CARROTS

Steps:

• In a nonstick skillet, combine the chicken stock, carrots, salt, and 1/4 cup brown sugar. Bring to a boil. Cover and simmer for about 5 minutes.
• Uncover and simmer for another 2 minutes. Then stir in 1/4 cup butter and the remaining sugar. Cook on low heat, stirring occasionally for 3 minutes.
• Remove from heat and add the lemon zest and juice, salt and pepper.
• Meanwhilce, in a seperate skillet over low heat, melt 1 tbsp of butter and pour in the walnuts. Saute 8-10 minutes until toasted.
• Combine the carrots and walnuts in a serving dish. Serve immediately.

CYNTHIA'S GLAZED ROSEMARY ONIONS

Steps:

• Preheat oven to 350°F.
• Spray a 9x13 baking dish with non-stick cooking spray.
• Place the onions in the dish, being careful to keep the quarters intact.
• Pour the honey & butter over the onions. Sprinkle with rosemary, salt & pepper.
• Bake for 1 hour. Taste for seasoning & serve.