BALSAMIC GLAZED CIPOLLINI ONIONS
Easy to make balsamic glazed cipollini onions are the perfect and elegant accompaniment to roasted meats and or vegetables. This delicious side dish has a delicious balance of savory, sweet and loads of flavor.
Provided by Jeri Mobley-Arias
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Bring a small pot filled with water to a boil over medium high heat. Add onions and cook for 2 minutes, cool. Using a pairing knife, remove roots, ends and peel.
- In a medium saucepan over medium-high heat, add olive oil and butter. Add onions and lower heat to medium. Cook for 3 minutes or until bottoms are caramelized, then flip and repeat, and add thyme.
- Add balsamic vinegar, sugar, water and kosher salt. Cover the pan and leave for 2 minutes. Gently stir onions and cook until liquid has slightly reduced.
BALSAMIC GLAZED CIPOLLINI ONIONS (CIPOLLINI AGRODOLCE)
Tender, tangy cipollini onions in a sweet and sour balsamic glaze. These caramelized nuggets are perfect for your fall holiday table. They make a delicious side dish as well as a savory topping for pizza and pasta.
Provided by Karen Tedesco
Categories Vegetables
Time 23m
Number Of Ingredients 8
Steps:
- Bring a saucepan of water to a boil. Drop in the onions and boil 2 minutes. Drain and cool slightly.
- Use a small, sharp knife to slice off the top of the onions, then slip off the skins. Trim any hairy roots, but leave the stem end intact so that the onions don't separate. If the onions are larger than 1 1/2-inches diameter, slice into halves or quarters.
- Heat the butter and oil in a medium (8-10-inch) nonstick skillet over medium-high heat. When the butter stops foaming and begins to smell nutty, add the onions to the pan. Cook 5 minutes, or until the onions are browned, stirring occasionally.
- Sprinkle the onions with the sugar and salt. Pour the water and vinegar over them (the pan will sputter). Turn the heat down to medium and cover the pan. Cook 5 minutes.
- Uncover the pan and continue cooking until the liquid in the pan looks syrupy and has large bubbles, another 2-3 minutes. Sprinkle with the thyme and serve.
Nutrition Facts : ServingSize 1 g, Calories 132 kcal, Carbohydrate 23 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 310 mg, Fiber 3 g, Sugar 14 g
CIPOLLINI ONIONS RECIPE WITH BALSAMIC GLAZE
Italian Cipollini Onions are the perfect gourmet side dish that you can make on the stovetop. Drizzled with a delicious balsamic glaze.
Provided by Michele Hall
Categories SIDE DISH
Time 1h50m
Number Of Ingredients 9
Steps:
- Boil small pan of water. Add the cipollini onions and boil for 30-60 seconds. Remove them from the boiling water and submerge them in a bowl of ice water for 3 minutes.
- Remove the onions from the cold water bath.
- Cut off the end of the onion that is the bottom, then gently squeeze from the end that is the top with the paper at the top. The onion will pop right out leaving behind the outer paper layers.
- In a heavy bottom pan add the sugar and water. Cook on medium heat until dark amber in color. Do not stir-- about 5-7 minutes.
- Remove the pan from the heat and add the butter and the 1/2 cup of balsamic vinegar. Move pan back to the heat, whisking until it is all melted together. .
- Add the peeled onions, bay leaves, chicken broth and rosemary or thmye sprigs and let simmer.
- Reduce heat to low until onions are tender and the liquid is syrup-like --- about 90 minutes. Stirring occasionally.
- Remove from heat. Using a slotted spoon lift onions out and place in a serving bowl. Remove the bay leaves and herb sprigs from the balsamic syrup.
- Season to taste with salt and pepper.
- In serving bowl, spoon a couple of tablespoons over the top of the onions, then place the rest of the glaze in a side dish for each person to add themselves.
- Will keep in the fridge for 3-4 days. Store the glaze and onions separately. Warm gently in a pan on low heat before serving.
Nutrition Facts : Calories 348 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 279 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
SHERRY VINEGAR-GLAZED ONIONS
Traditional creamed onions and buttery glazed onions are perfectly nice, but the sparky tang of vinegar makes this version of the classic much more appealing. The sweet-and-sour flavors are a great foil for the rich, starchy dishes on a Thanksgiving table. Any leftovers can be chopped up to make a lively addition to winter stews and chunky soups.
Provided by Julia Moskin
Categories side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a wide skillet with a lid, heat oil over medium heat until bubbling. Add onions and sauté over medium-low heat for about 10 minutes, gently rolling the onions about so they will brown as evenly as possible.
- Pour in vinegar and 1/4 cup water. Season with salt and a few grinds of pepper. Cover and simmer very gently until onions are perfectly tender but retain their shape. Start testing with a thin sharp knife after 15 minutes; depending on size, the onions may cook in 15 to 25 minutes. (Frozen onions will cook faster.) Taste one to make sure it is completely tender all the way through; do not undercook.
- Using a slotted spoon, transfer onions to a serving bowl. (Onions may be prepared up to this point 2 days ahead. Reserve onions and cooking liquid separately. Reheat onions in reserved liquid, adding water as needed, then transfer them to a bowl.)
- Raise heat and boil liquid to reduce it to a thick glaze. Taste and add salt, pepper and sweetener to taste. Stir in parsley and serve hot or warm.
GRILLED CIPOLLINI ONIONS
This is a delicious side for any grilled meat or fish. The onions are sweet and grilling them brings out a creamy delicious favor. Cipollini onions have a paper-thin skin. Some people prefer to leave it on in the cooking process.
Provided by FrackFamily5 CA->CT
Categories Side Dish Vegetables Onion
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Fill a shallow dish with water; soak wooden skewers in water for 30 minutes.
- Place onions, basil, oil, and salt in a bowl; toss to coat onions. Refrigerate until flavors blend, 30 to 60 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread onions onto prepared skewers, weaving basil between onions.
- Cook onions on the preheated grill, turning once, until sweet and tender, about 10 minutes.
Nutrition Facts : Calories 62.2 calories, Carbohydrate 7.4 g, Fat 3.4 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 229.7 mg, Sugar 5 g
BALSAMIC CIPOLLINE ONIONS
Provided by Janet Fletcher
Categories Onion Side Thanksgiving Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
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.
GLAZED BABY TURNIPS AND CIPOLLINI ONIONS
These glazed root vegetables are the perfect accompaniment to a meal of roasted duck.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium-low heat. Add sugar; season with salt and pepper. Cook until butter starts to color, about 1 minute. Add turnips and onions, swirling pan to evenly coat. Add the water; cover, and cook until almost all water has evaporated and vegetables are glazed, about 20 minutes.
- Remove cover; continue cooking until liquid has evaporated and vegetables are caramelized, 3 to 5 minutes. Season with salt and pepper. Transfer to a large serving platter, and garnish with fresh herbs.
SWEET AND SOUR CIPOLLINI ONIONS
Tangy, glazed onions that can serve as a side dish, hors d'oeuvres or added to a salad.
Provided by TerryWilson
Categories Side Dish Vegetables Onion
Time 55m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 21.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 593.3 mg, Sugar 13.5 g
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