Sweet And Sour Baby Onions Recipes

SWEET AND SOUR PEARL ONIONS

Steps:

• Working in 2 batches, blanch the onions in a medium pot of boiling water for 3 minutes. Peel.
• Heat the oil over medium heat in a large skillet. Cook, turning the onions over as they brown, until almost tender, about 15 minutes. Add the broth, vinegar, sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce is slightly thickened and the onions are tender, 3 to 5 minutes. Stir in the salt and serve.

SWEET-AND-SOUR ONIONS

Steps:

• Boil onions in well-salted water for 5 minutes, until softened slightly but still firm. Drain and place in baking dish (ceramic or stainless steel) just big enough to contain onions in one layer.
• In small bowl, stir together red wine vinegar, balsamic vinegar, brown sugar, salt and saffron until dissolved. Add raisins and currants. Pour mixture over onions to coat evenly. Cover tightly and bake for 1 hour at 350 degrees, stirring every 15 minutes or so, until onions are quite tender. Cool to room temperature.
• Carefully stir in lemon zest and lemon juice. Let onions marinate at least 1 hour. Serve sprinkled with pine nuts. May be prepared ahead and refrigerated up to 4 days.

SWEET AND SOUR BALSAMIC BABY ONIONS

Steps:

• Cook the unpeeled onions in boiling water to cover for about 10 minutes; drain.
• Plunge into ice water to stop the cooking process; drain well.
• Peel the skin off of the onions.
• Cook the butter with brown sugar in a saucepan or skillet until butter melts, whisking often.
• Add in balsamic vinegar; mix to combine, then add in peeled onions; season with salt and pepper (if using) simmer for about 15 minutes or until thickened.
• Delicious!

SWEET AND SOUR FLOWERING RED ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
• Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion "petals" so the onion opens up like a flower.
• In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
• On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
• Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.

ROASTED SWEET-AND-SOUR ONIONS

Steps:

• Preheat oven to 375°F. Wrap each onion tightly in foil. Place onions in roasting pan and roast until very tender when pierced with knife, about 1 1/2 hours. Cool. Trim and remove onion peel. Halve onions lengthwise, then slice thinly lengthwise. Transfer to medium bowl. Add vinegar and lemon juice and toss to blend. Let onion mixture stand at room temperature at least 1 hour and up to 3 hours.
• Combine 1/2 cup vermouth and currants in small saucepan. Bring to boil. Remove from heat. Cover and let steep at least 1 hour and up to 3 hours.
• Stir currant mixture, oil, and 1 tablespoon vermouth into onion mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in pine nuts.

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.

SWEET-AND-SOUR BABY ONIONS

Steps:

• Heat oil in heavy medium skillet over medium heat. Add cippoline onions and saute until brown in spots, about 5 minutes. Add vinegar and powdered sugar and toss to coat. Bring mixture to boil. Reduce heat to medium-low; cover and simmer until onions are just tender, about 15 minutes. Add salt and pepper and simmer uncovered until vinegar is reduced to glaze, stirring occasionally, about 25 minutes. Transfer to bowl and serve. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, thinning with 1 tablespoon water, if necessary.) *Available at specialty foods stores and some supermarkets.

SWEET AND SOUR CIPOLLINI ONIONS

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.

SWEET-AND-SOUR ONIONS

Steps:

• Cut a cross into root end of onions, and set aside. In a saute pan that will hold onions snugly in one layer, place onions, butter and enough water to come no more than 1 inch up sides of pan.
• Place pan over medium heat for about 20 minutes, turning onions occasionally. Add a little water if pan begins to run dry.
• Add vinegar, sugar and salt and pepper to taste. Turn onions again, and reduce heat to low. Continue to cook for 1 hour or more, turning onions occasionally, and adding a tablespoon or two of water whenever necessary. Onions are done when they are a rich, dark, golden brown all over, and are easily pierced when prodded with a fork. Serve hot, with pan juices.