Italian Baby Onions Recipes

BRAISED BABY ONIONS WITH ORANGE JUICE AND BALSAMIC VINEGAR

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.)

ITALIAN BABY ONIONS

Steps:

• Preheat oven to 180C fan forced (200C normal/conventional).
• Put the onions in a gratin (or baking) dish that is just large enough to hold them in one layer.
• Pour over the stock and sprinkle with seasonings, sugar, balsamic and oil.
• Cook in the oven for about 1 hour or until tender, tossing every now and then.
• Serve the onions with a sprinkling of parsley.

SWEET AND SOUR BABY ONIONS

Steps:

• Heat oil in pan.
• Add onions and bay leaves, cook about 5-6 minutes over medium high heat, until browned.
• Add the lemon rind, sugar and honey to the pan with the onions and bay leaves.
• Cook for 2-3 minutes, stirring, until onions are lightly caramelized.
• Add the red wine vinegar to the pan, cook for about 5 minutes, stirring until the onions are tender.
• The liquid should almost all be gone.
• Serve immediately.

BALSAMIC-GLAZED BABY ONIONS

Steps:

• Place onions in large heavy saucepan and add water to cover. Heat to boiling. Reduce heat and simmer uncovered until barely tender, 7-10 minutes. Drain and let cool slightly. Slip off skins and trim root ends.
• Melt butter in same saucepan over medium heat. Stir in sugar and increase heat to medium-high. Add onions and cook, stirring occasionally, until onions are glazed and golden brown, 5-8 minutes. Stir in vinegar and thyme; cook 1 minute longer. Serve hot.

CARAMELIZED PARSNIPS AND BABY ONIONS

Steps:

• Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
• Mix all ingredients together and place in a shallow tin.
• Cook uncovered at 150C/300F for 35-45 minutes, turn occasionally.
• Increase temperature to 200C/400F and cook for a further 15-20 minutes until crisp and golden.

GRILLED BABY ONIONS

Steps:

• In a large glass bowl, mix/whisk all the marinade together until well combined (or process in a processor).
• Pour the marinade in a large resealable plastic bag.
• Add in the peeled onions.
• Seal bag and marinade at room temperature for about 1 hour (turning the bag occasionally to coat the onions in marinade).
• Meanwhile soak the wooden skewers in cool water while the onions are marinating.
• Preheat grill to 400°F.
• Remove the onions from marinade and thread about 3-4 onions per skewer (depending on the size of your onions).
• Place the onions on the grill and turn every minute to prevent them from burning (cook the onions for about 5-7 minutes).