Honeyglazedpearlonions Recipes

SIMPLE GLAZED PEARL ONIONS

Steps:

• Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until the onions begin to brown on all sides; about 10 - 12 minutes.
• Add the brown sugar and gently stir in the mustard to make a smooth coating over the onions; add salt, pepper, and 1 tbsp parsley. Cook about 2 minutes longer.
• Place into a serving bowl and sprinkle with remaining 1 tbsp parsley for garnish.

GLAZED PEARL ONIONS

Steps:

• Combine 1 pound frozen pearl onions, 1 cup chicken broth and 2 tablespoons each molasses, cider vinegar and butter in a skillet; season with salt and pepper. Simmer, stirring occasionally, until reduced to a glaze, about 20 minutes. Sprinkle with chopped parsley.

HONEY-GLAZED TURNIPS, PARSNIPS AND PEARL ONIONS

Steps:

• Prepare the pearl onions: Bring a pot of water to a boil. Fill a large bowl with ice water. Add the pearl onions to the boiling water and cook 1 minute. Drain and transfer to the ice water to stop the cooking. Drain again, then slip off the skins.
• Combine the turnips, butter, honey, lemon zest, bay leaves, 1 3/4 teaspoons salt and 1/4 cup water in a large nonstick skillet. Bring to a boil over medium heat, then cover and cook until the turnips are just slightly tender, 8 to 10 minutes.
• Stir in the parsnips and pearl onions, cover and cook until the vegetables are tender, 8 to 10 minutes. Uncover and simmer, stirring occasionally, until most of the liquid is evaporated, 5 to 7 minutes. Gently toss the vegetables to coat and transfer to a serving dish. Top with the chives.

GLAZED PEARL ONIONS AND GRAPES

Steps:

• Preheat oven to 425°F with rack in middle or lower third.
• Blanch unpeeled pearl onions in boiling water 2 minutes. Drain and transfer to an ice bath to stop cooking. Peel onions and trim off root ends.
• Bring onions, vinegar, and water to a simmer in an ovenproof 12-inch heavy skillet with sugar, butter, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until sugar has dissolved. Cover and simmer 3 minutes.
• Uncover skillet and transfer to oven. Roast, stirring once or twice, until most of liquid has evaporated, 15 to 18 minutes. Stir in grapes and roast, stirring once or twice, until liquid glazes onions and grapes, 5 to 8 minutes. Discard bay leaf.
• What to drink:
• Marimar Estate Don Miguel Vineyard '06

GLAZED PEARL ONIONS IN PORT WITH BAY LEAVES

Steps:

• Using sharp knife, cut X across root ends of pearl onions; place in large bowl. Pour hot tap water over onions; let soak 1 hour. Remove onions from water and peel.
• Transfer to large pot. Add Port, broth, bay leaves, and brown sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium. Simmer until onions are tender when pierced with sharp knife, about 30 minutes. Using slotted spoon, transfer onions to bowl. Boil liquid in pot until syrupy and reduced to 3 tablespoons, about 15 minutes. Discard bay leaves. Stir vinegar into Port reduction. Season to taste with salt. Pour Port reduction over onions. Serve warm or at room temperature. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.

HONEY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

HONEY-GLAZED ONIONS

Steps:

• Preheat oven to 425 degrees F.
• Combine butter and oil in a 9-by-13-inch baking dish. Whisk in vinegar, broth (or wine), honey, salt and pepper.
• Leaving onions whole, remove the papery outer skins. Cut the onions in half from stem through root end. Place the onions in the baking dish, cut-sides up. Loosely cover with foil and bake for 30 minutes.
• Remove the foil. Using tongs, carefully turn the onions, keeping them intact. Bake, uncovered, until the onions are very tender and the honey mixture has thickened, 25 to 30 minutes more.

GLAZED PEARL ONIONS

Steps:

• Dry the onions lightly, set aside.
• Melt the butter and oil in a heavy, 10-inch skillet.
• Add the onions, turn the heat to at least medium, maybe medium-high.
• Cook the onions, without stirring too much until they become golden on at least one side, maybe both.
• Turn the heat down, add the sugar, and cook until it scrapes up the base, and looks caramel. Avoid touching the sides of the pan, during this initial phase, as it may cause the sugar to harden against the sides, and not retrieve.
• Add the wine, and a generous pinch of salt, maybe 1/2 teaspoon, and cook, over medium-low heat, until the onions are well browned, and delicious, about 25 minutes.
• Do not serve them too al dente.

HONEY GLAZED PEARL ONIONS

Steps:

• Heat olive oil in a skillet over medium heat. Once hot, add onions and cook until they begin to brown in spots, stirring occasionally.
• Add beef broth or reserved braising liquid and cook until nearly evaporated, about 20 minutes. Stir in honey and cook 3 minutes longer, spooning the glaze over onions. Season with salt and pepper.

GLAZED PEARL ONIONS

Steps:

• In deep 12-inch skillet over high heat, heat 1 inch water to boiling.
• Add onions; heat to boiling.
• Boil 1 minute; drain.
• Peel onions, leaving a little of the root ends to help hold shape during cooking.
• In same skillet over high heat, heat 1 inch water to boiling.
• Add onions; heat to boiling.
• Reduce heat to Low; cover and simmer 5 to 10 minutes until onions are tender; drain.
• Wipe skillet dry.
• In same skillet over high heat, cook onions, margarine or butter, currant jelly, sugar, and salt, stirring occasionally, until onions are browned and glazed, about 10 minutes.

SUGAR-GLAZED PEARL ONIONS

Steps:

• In a large skillet, combine onions, butter, sugar, and 1 1/2 cups water; bring to a boil. Reduce to a simmer, and cook over medium-low, stirring occasionally, until onions begin to soften and liquid has evaporated, 15 to 20 minutes.
• Continue to cook until golden, about 8 minutes, tossing occasionally. Add 1/4 cup water, and cook until onions are glazed, about 10 minutes more. Remove from heat, and stir in vinegar and thyme.

BALSAMIC GLAZED PEARL ONIONS

Steps:

• In a saucepan of boiling water blanch onions for 3 minutes and drain.
• Cool onions and peel.
• In a heavy skillet, over medium high heat,saute onions in olive oil until lightly browned, about 5 minutes.
• Add remaining ingredients and simmer, stirring occasionally until onions are tender, about 15 minutes.
• Remove onions with slotted spoon, and keep warm.
• Boil remaining liquid until reduced to a thick glaze, about 5 minutes.

CARAMELIZED PEARL ONIONS WITH BALSAMIC GLAZE

Steps:

• Adjust oven rack to low position and heat oven to 425 degrees.
• Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.
• Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.

HONEY-GLAZED ONIONS

Steps:

• Onion and Filling: Preheat the oven to 350°F.
• Slice the onions in half on the equator.
• Remove the centers, leaving a "bowl" in the center of the onion halves (reserve the centers for another use).
• In a bowl, stir together 1/2 cup bread crumbs, corn, zucchini, carrots and beets.
• Firmly pack the filling in the hollowed-out onion halves and arrange them in a shallow baking dish so that the onions fit snugly.
• Pour the water around base of the onions.
• Glaze: In a separate bowl, whisk together the glaze ingredients.
• Drizzle half of the mixture over the tops of the stuffed onions.
• Bake 30 minutes.
• Drizzle with the remaining glaze sauce.
• Bake 30 minutes more.
• Just before serving, sprinkle the onions with the remaining 1/2 cup bread crumbs and place the onions under the broiler until the crumbs are toasted and golden brown.
• Enjoy!

SAVORY GLAZED PEARL ONIONS

Steps:

• In a large skillet, heat oil over medium heat. Add onions; cook and stir for 9-11 minutes or until lightly browned. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until onions are tender., Uncover; simmer for 8-10 minutes or until onions are glazed, stirring occasionally. Serve warm or at room temperature.

GLAZED PEARL ONIONS

Steps:

• Place the onions, butter, oil, sugar and water in a skillet large enough to accommodate the onions in one layer. Bring the mixture to a boil, cover and cook for 4 minutes over medium-to-high heat until the onions begin to soften.
• Remove the lid from the pan and continue cooking the onions over medium-to-high heat until the water has evaporated and the onions start glazing in the remaining mixture.
• Add the salt, reduce the heat to low and shake the pan to coat the onions with the glaze and brown them on all sides.
• Serve with slices of roast veal.

BALSAMIC GLAZED PEARL ONIONS - MARTHA STEWART

Steps:

• In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper.
• Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).
• Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.
• A preparation note: to make cleaning fresh onions easier, blanch them, submerge in cold water, and the skins should just slide right off. Or, use frozen (thawed) onions, well drained.

HONEY-GLAZED PECANS

Steps:

• Preheat oven to 350°F.
• Stir together honey and pecans, tossing to coat well. Spread pecans in 1 layer in a shallow baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir and bake 5 minutes more.
• Transfer while still warm to a sheet of parchment paper or foil and, working quickly, separate pecans with a fork. Cool completely (about 1 hour) and remove nuts from parchment, breaking up any large pieces.

GLAZED PEARL ONIONS

Steps:

• Place onions in a skillet covering half way up with water.
• Add butter, salt and sugar and stir until glazed.
• Continuing until onions golden brown
• Add the rest of the ingrediants.
• Many kinds of citruses, herbs, and flavors can be versatile.

HONEY GLAZED CARROTS AND PEARS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pears; cover and steam until tender, 5 to 10 minutes. Transfer pears to a bowl. Add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears.
• Heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes.
• Pour glaze over pears and carrots; toss to coat. Remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.