Red Lettuce With Balsalmic Onions Recipes

RED LETTUCE WITH BALSAMIC ONIONS

Steps:

• Prehead oven to 375°F.
• Cut the onions in 1/2, then slice 1/4-inch thick. Place on baking sheet and toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Bake for 12-15 minutes, until the onions are tender.
• Remove from oven and toss with remaining 2 tablespoons balsamic vinegar and cool to room temperature.
• Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly add 3/4 cup olive oil, whisking while pouring, until emulsified.
• To assemble, toss lettuce with dressing to taste. Place the lettuce on 6 plates and arrange onions on top. Sprinkle with salt and pepper.

BALSAMIC ONIONS

Steps:

• Preheat the oven to 375 degrees.
• Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.

BALSAMIC RED ONIONS

Steps:

• Heat broiler, with rack in top position. On a rimmed baking sheet, place red onions in a single layer and drizzle with olive oil, turning to coat with oil. Season with salt and pepper. Broil onions until lightly charred, 4 minutes. Flip and brush with balsamic vinegar. Broil until lightly charred, 4 minutes. To serve, transfer to a platter and sprinkle with parsley. Serve warm or at room temperature.

BOSTON LETTUCE WITH ROASTED RED ONIONS

Steps:

• Preheat oven to 400°. Place onions on a foil lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally. , In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes. , Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and if desired, chopped walnuts.

ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE

Steps:

• Preheat the oven to 350°F. In a small bowl toss the bread cubes with 1 tablespoon of the olive oil and salt to taste and on a baking sheet toast them in the middle of the oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor blend together the garlic, the vinegar, the water, 3 tablespoons of the Parmesan, the orégano, the remaining 2 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.

STICKY BALSAMIC ROASTED ONIONS

Steps:

• Preheat the oven to 375°F In a bowl, mix together half the balsamic vinegar, half the garlic flavoured oil, sugar, oregano and seasoning.
• Place the onion wedges and garlic in a roasting tin, and spoon the balsamic mixture over. Turn the onions in the vinegar mixture until they are thoroughly coated. Bake in the oven for 15 minutes.
• Turn the onions over, sprinkle with the sesame seeds and cook for a further 15 minutes or until the onions are soft and sticky and the seeds are golden. If the balsamic marinade begins to burn while the onions are roasting, add 1-2 tbsp hot water to the tin.
• Whisk the remaining balsamic vinegar and oil to make a dressing. Tip the arugula into a large serving dish and drizzle with the dressing. Add the onions and garlic, and serve with warmed crusty bread.

ROASTED BALSAMIC RED ONIONS

Steps:

• Preheat oven to 450° F. and lightly coat a shallow baking pan with cooking spray.
• Arrange onions in one layer in pan and roast in middle of oven, stirring occasionally, until golden brown and just tender, about 15 minutes. Drizzle vinegar over onions and roast until most of vinegar is evaporated, about 3 minutes. Season onions with salt and pepper and keep warm, covered.

BOSTON LETTUCE AND RED ONION SALAD

Steps:

• Cut away the core of the lettuce. Remove the leaves. Rinse and pat dry. Put leaves into a salad bowl and add onion and parsley.
• Put the vinegar in a bowl and add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad and toss to blend.