Grilled Cipollini Onions Recipes

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SAUTEED CIPOLLINI ONIONS



Sauteed Cipollini Onions image

Make this to serve our Roasted Turkey with Garlic-Herb Butter.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

Coarse salt
1 1/2 pounds cipollini onions or small shallots, peeled
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely chopped fresh thyme

Steps:

  • Bring 6 cups water to a boil in a medium saucepan; add salt. Boil onions until softened, about 4 minutes. Drain, and pat dry. Set aside.
  • Heat butter and oil in a large saute pan over high heat, stirring to combine, until butter melts. Add onions, and cook, stirring occasionally, until browned,about 4 minutes. Reduce heat to medium-low; add thyme, and season with salt. Cover, and cook until onions are tender, 4 to 5 minutes. Serve warm.

BALSAMIC GLAZED CIPOLLINI ONIONS (CIPOLLINI AGRODOLCE)



Balsamic Glazed Cipollini Onions (Cipollini Agrodolce) image

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

1 1/2 pounds cipollini onions
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/3 cup water
1/4 cup balsamic vinegar
1 teaspoon chopped fresh thyme or rosemary leaves

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

GRILLED CIPOLLINI ONIONS



Grilled Cipollini Onions image

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

2 wooden skewers, or as needed
12 cipollini onions, peeled
½ cup coarsely chopped fresh basil
1 tablespoon olive oil
1 teaspoon seasoned salt (such as LAWRY'S®)

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

EASY ROASTED CIPOLLINI ONIONS RECIPE



Easy Roasted Cipollini Onions Recipe image

Roasted cipollini onions become meltingly tender and sweet in the oven.

Provided by J. Kenji López-Alt

Categories     Side Dish     Sides

Time 35m

Yield 6

Number Of Ingredients 3

4 tablespoons (55g) unsalted butter
2 pounds (900g) cipollini onions, peeled and trimmed
Kosher salt and freshly ground black pepper

Steps:

  • Adjust oven rack to center position and preheat oven to 325°F (160°C). Melt butter in a large non-stick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 134 kcal, Carbohydrate 15 g, Cholesterol 20 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 110 mg, Sugar 7 g, Fat 8 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

CIPOLLINI ONIONS BRAISED IN RED WINE



Cipollini Onions Braised in Red Wine image

Provided by Sunny Anderson

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 5

2 tablespoons butter
2 pounds cipollini onions, peeled
Salt and freshly ground black pepper
1/2 cup red wine
1/4 cup balsamic vinegar

Steps:

  • In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.

Nutrition Facts : Calories 101 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 110 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 2 grams, Sugar 10 grams

HONEY ROASTED CIPOLLINI ONIONS



Honey Roasted Cipollini Onions image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

15 cipollini onions
Extra-virgin olive oil
About 1/3 cup balsamic vinegar
1/3 cup honey
1/2 bunch thyme, leaves removed
Kosher salt and freshly ground black pepper

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.

BALSAMIC CIPOLLINE ONIONS



Balsamic Cipolline Onions image

Provided by Janet Fletcher

Categories     Onion     Side     Thanksgiving     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 pounds cipolline onions* or boiling onions
2 cups beef stock or canned beef broth
2 1/2 tablespoons balsamic vinegar
2 tablespoons (1/4 stick) butter
1 teaspoon sugar
2 tablespoons minced fresh parsley
*Available at specialty foods stores.

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.

SWEET AND SOUR CIPOLLINI ONIONS



Sweet and Sour Cipollini Onions image

Tangy, glazed onions that can serve as a side dish, hors d'oeuvres or added to a salad.

Provided by TerryWilson

Categories     Onion Side Dishes

Time 55m

Yield 6

Number Of Ingredients 5

2 pounds cipollini onions, peeled
3 tablespoons unsalted butter
1 ½ teaspoons salt
½ cup balsamic vinegar
2 tablespoons white sugar, or to taste

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

HERB ROASTED CIPOLLINI ONIONS WITH PORCINI MUSHROOMS



Herb Roasted Cipollini Onions with Porcini Mushrooms image

This dish can be made a day ahead of time and then reheated.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Serves 8

Number Of Ingredients 7

1 1/2 pounds cipollini onions, or pearl onions
2 tablespoons unsalted butter, melted
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1 1/2 ounces dried 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.

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