Leather Storrs Roasted Cipollini Onions With Sherry Caramel Recipes

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BALSAMIC-GLAZED CIPOLLINI ONIONS



Balsamic-Glazed Cipollini Onions image

A simple balsamic-glaze turns semisweet cipollini onions into a sophisticated side dish. Also Try:Potato-Wrapped Halibut, Sauteed Spinach

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

2 tablespoons olive oil
16 cipollini onions, trimmed and peeled
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
2 teaspoons sugar
3/4 cup store-bought low-sodium chicken broth or stock
3 sprigs fresh thyme
2 cloves garlic, crushed

Steps:

  • Preheat oven to 400 degrees.
  • Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
  • Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

ROASTED CIPOLLINI ONIONS WITH SHERRY VINEGAR



Roasted Cipollini Onions with Sherry Vinegar image

Roasted and glazed in sherry vinegar to bring out their natural sweetness, squat Italian cipollini onions are the perfect side dish for a thick steak.

Categories     roasted onions     Matt Molina     cipollini onions     sherry vinegar     Italian onions

Time 1h

Yield 4

Number Of Ingredients 7

1 1/2 lb. cipollini onions
1/4 c. extra-virgin olive oil
1 tbsp. thyme leaves
1 tsp. sugar
1/4 c. sherry vinegar
2 tbsp. sherry vinegar
Salt and freshly ground pepper

Steps:

  • Preheat the oven to 425°. In a large pot of boiling, salted water, cook the cipollini until just tender, about 3 minutes. Drain and cool under cold running water. Trim and peel the onions and pat dry.
  • Transfer the onions to a large ovenproof skillet and stir in the olive oil, thyme leaves, sugar, and 1/4 cup of the sherry vinegar. Bring to a simmer over moderate heat. Cover the skillet with foil and roast the onions in the upper third of the oven for about 20 minutes, until soft. Remove the foil and roast the onions for about 10 minutes, basting a few times with the juices, until lightly glazed.
  • Transfer the skillet to the stove. Add the remaining 2 tablespoons of sherry vinegar and stir over moderate heat until the onions are richly glazed, about 2 minutes. Season with salt and plenty of pepper and serve.

LEATHER STORRS' ROASTED CIPOLLINI ONIONS WITH SHERRY CARAMEL



LEATHER STORRS' ROASTED CIPOLLINI ONIONS WITH SHERRY CARAMEL image

Categories     Vegetable     Side     Thanksgiving

Yield 8 servings

Number Of Ingredients 12

Sherry Caramel:
2 cups granulated sugar
1 cup water
2 cups sherry vinegar
Onions:
40 cipollini onions
3 tablespoons extra-virgin olive oil
1 rosemary sprig (5 to 6 inches), broken in half, plus more for garnish
6 sprigs thyme
Kosher salt and freshly ground black pepper
1/2 cup finely chopped flat-leaf (Italian) parsley
Move oven rack to upper position, allowing room for onion roasting pan. Preheat oven to 400 degrees.

Steps:

  • To make sherry caramel: In a heavy-bottomed pot, combine the sugar and water. Heat on medium, periodically swirling the pan to distribute the heat (do not stir). Cook until caramel is the color of cola, then add the vinegar. Stand back; it will hiss and spatter. Simmer the caramel for 8 minutes, stirring to dissolve any lumps that may have formed, and remove from the heat. Transfer to a container or squirt bottle when it has cooled slightly. This recipe makes more than enough for the onions, but it is difficult to make a smaller batch. To make onions: Put the onions in a large pot of salted, boiling water. After 1 minute (the water doesn't need to return to a boil), drain and transfer them to a sheet pan to cool. When you can handle them, peel off the skins and trim any roots and papery tops. It's best to roast the onions in the vessel they'll be served in (such as a cast-iron Le Creuset gratin pan or a nice ceramic baking dish), but failing that, use a heavy dish that will accommodate the onions in a single layer. Toss the onions, olive oil, rosemary, thyme, salt and pepper until evenly coated. Spread them in the pan and roast at 400 degrees until golden brown and tender (30 to 50 minutes). Remove the herb sprigs from the pan and add about 1 cup of the caramel to the onions. Return the pan to the oven and raise the temperature to 450 degrees. After 5 minutes remove the pan from the oven, and shake to coat the onions with the melted caramel. Repeat the shaking at 5-minute intervals two more times, until the onions are evenly coated with the caramel. Add the parsley, toss again, adjust the seasonings, garnish with rosemary and serve.

ROASTED CARROTS AND CIPPOLINI ONIONS



Roasted Carrots and Cippolini Onions image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 pound cippolini onions, ends trimmed and peeled, halve larger onions
2 pounds baby carrots
2 tablespoons canola oil
1 tablespoon butter, melted
1/4 cup white wine
1/4 cup chicken stock
Salt and coarsely ground black pepper
2 tablespoons chopped fresh Italian parsley leaves

Steps:

  • Preheat oven to 400 degrees F.
  • On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.

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.

PICKLED CIPOLLINI ONIONS IN SHERRY



Pickled Cipollini Onions in Sherry image

I can find Cipollini onions at Trader Joes.Cooking Light, SEPTEMBER 2003 "Serve these traditional English-style sweet-sour-spicy pickled onions as a first course with cheese, sliced or chopped in a salad, or thinly sliced and heated with a ribeye steak. Boiling the onions in salted water keeps them crisp. Let them sit a month to absorb the subtleties of the pickling liquid. Keep the spices whole to prevent clouding and sediment."

Provided by dicentra

Categories     Lunch/Snacks

Time 30m

Yield 16 serving(s)

Number Of Ingredients 13

2 cups water, divided
1/3 cup kosher salt
1 lb peeled cipollini onion (or pearl onions)
1 cup sherry wine vinegar
1 cup malt vinegar
1/2 cup cream sherry
3 tablespoons brown sugar
1 1/2 teaspoons mustard seeds
1/2 teaspoon fennel seed
1/2 teaspoon black peppercorns
1 dried hot red chile
2 bay leaves
1 fresh rosemary sprig

Steps:

  • Combine 1 1/2 cups water, salt, and onions in a bowl. Cover mixture and refrigerate overnight.
  • Combine 1/2 cup water, sherry vinegar, malt vinegar, cream sherry, brown sugar, mustard seeds, fennel seeds, peppercorns, and red chile in a nonaluminum saucepan, and bring mixture to a boil, stirring to dissolve sugar. Reduce heat, and simmer 5 minutes. Remove mixture from heat, and let stand 1 hour.
  • Drain onions. Rinse onions and pat them dry. Add onions to the vinegar mixture, and bring to a boil.
  • Reduce heat, and simmer mixture for 3 minutes. Place onions, bay leaves, and rosemary in hot jars; cover onion mixture with hot vinegar mixture, leaving 1/4-inch head space.
  • Cover jars with metal lids, and screw on the bands. Cool completely. Refrigerate onions at least 1 month before serving.

Nutrition Facts : Calories 36.6, Fat 0.1, Sodium 2358.9, Carbohydrate 6.6, Fiber 0.5, Sugar 4.3, Protein 0.4

ROASTED CIPOLLINI ONIONS WITH SHERRY CARAMEL



ROASTED CIPOLLINI ONIONS WITH SHERRY CARAMEL image

Yield 8 servings

Number Of Ingredients 11

Sherry Caramel:
2 c sugar
1 c water
2 cups sherry vinegar
Onions:
40 cipollini onions
3 T olive oil
1 rosemary sprig 5-6 " broken in half, plus more for garnish.
6 sprigs thyme
kosher salt and freshly ground pepper
1/2 c finely chopped Italian Parsley

Steps:

  • Move oven rack to upper position, allowing room for onion roasting pan. Preheat oven to 400. To make sherry caramel: In a heavy-bottomed pot, combine the sugar and water. Heat on medium, periodically swirling the pan to distribute the heat (do not stir). Cook until caramel is the color of cola, then add the vinegar. Stand back; it will hiss and spatter. Simmer the caramel for 8 minutes, stirring to dissolve any lumps that may have formed, and remove from the heat. Transfer to a container or squirt bottle when it has cooled slightly. This recipe makes more than enough for the onions, but it is difficult to make a smaller batch. To make onions: Put the onions in a large pot of salted, boiling water. After 1 minutes (the water doesn't need to return to a boil), drain and transfer them to a sheet pan to cool. When you can handle them, peel off the skins and trim any roots and papery tops. It's best to roast the onions in the vessel they'll be served in (such as a cast iron le creuset gratin pan or a nice ceramic baking dish), but failing that, use a heavy dish that will accommodate the onions in a single layer. Toss the onions, olive oil, rosemary, thyme, salt and pepper until evenly coated. Spread them in the pan and roast at 400 until golden brown and tender 30-50 minutes. Remove the herb sprigs from the pan and add about 1 cup of the caramel to the onions. Return the pan to the oven and raise the temperature to 450. After 5 minutes remove the pan from the oven, and shake to coat the onions with the melted caramel. Repeat the shaking at 5 minutes intervals 2 more times, until the onions are evenly coated with the caramel. Add the parsley, toss again, adjust the seasonings, garnish with rosemary and serve.

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