Sweet And Sour Cipolline Onions Recipes

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SWEET-AND-SOUR CIPOLLINE ONIONS



Sweet-and-Sour Cipolline Onions image

Categories     Onion     Side     Marinate     Cocktail Party     Quick & Easy     Vinegar     Red Wine     Spring     Edible Gift     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 10

2 lb cipolline or small (1 1/2-inch) white boiling onions, left unpeeled
1 cup sugar
1/4 cup water
1 cup dry red wine
1 cup red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
10 whole black peppercorns
1 Turkish or 1/2 California bay leaf
1 tablespoon balsamic vinegar

Steps:

  • Blanch onions in a large pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.
  • Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, gently swirling pan, until deep golden.
  • Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden). Return pan to heat and simmer, stirring, until caramel is dissolved.
  • Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf and simmer, uncovered, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to a bowl using a slotted spoon, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Stir in balsamic vinegar, then pour liquid over onions and cool to room temperature. Chill, covered, 1 to 3 days (for flavors to develop).
  • Serve chilled or at room temperature.

SWEET AND SOUR CIPOLLINI ONIONS



Sweet and Sour Cipollini Onions image

Tangy, glazed onions that can serve as a side dish, hors d'oeuvres or added to a salad.

Provided by TerryWilson

Categories     Side Dish     Vegetables     Onion

Time 55m

Yield 6

Number Of Ingredients 5

2 pounds cipollini onions, peeled
3 tablespoons unsalted butter
1 ½ teaspoons salt
½ cup balsamic vinegar
2 tablespoons white sugar, or to taste

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.

Nutrition Facts : Calories 140.6 calories, Carbohydrate 21.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 593.3 mg, Sugar 13.5 g

SWEET-AND-SOUR ONIONS



Sweet-and-Sour Onions image

Provided by Food Network Kitchen

Categories     condiment

Time 25m

Number Of Ingredients 0

Steps:

  • Melt 2 tablespoons butter in a saucepan over medium heat. Add 1 each sliced Vidalia onion and red onion; cook, stirring, until soft, about 15 minutes. Add 1/4 cup ketchup, 1 tablespoon red wine vinegar, 2 teaspoons sugar, 1/2 teaspoon hot sauce, and salt and pepper to taste and heat through, 2 to 3 more minutes. Stir in 3 chopped scallions.

SWEET AND SOUR CIPOLLINI ONIONS



Sweet and Sour Cipollini Onions image

Make and share this Sweet and Sour Cipollini Onions recipe from Food.com.

Provided by dicentra

Categories     < 60 Mins

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 8

1 lb cipollini onion
2 tablespoons olive oil
1 tablespoon fresh thyme
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 teaspoon tomato paste
1/2 cup vegetable broth or 1/2 cup chicken broth
salt and pepper

Steps:

  • In a large pot of boiling water, place cipollini. Boil for 30 seconds. Drain and rinse under cold water. Using a sharp knife, lift off skins and discard. Pat onions dry.
  • In a heavy skillet large enough to accommodate the onions in a single layer, heat olive oil over medium heat.
  • Add onions and cook until lightly browned on one side, about 5 minutes per side. Reduce heat to low.
  • Sprinkle thyme, brown sugar, vinegar and tomato paste evenly over onions and toss to mix well. Drizzle broth over onions.
  • Cover and cook until fork tender, about 15 minutes. Increase heat to medium high and cook until liquid evaporates, about 1 minute. Season to taste with salt and pepper.

Nutrition Facts : Calories 347.9, Fat 18.4, SaturatedFat 2.6, Sodium 50.9, Carbohydrate 43.8, Fiber 5.5, Sugar 27, Protein 3.7

CIPOLLINI AGRO DOLCE (SWEET AND SOUR ONIONS)



Cipollini Agro Dolce (Sweet and Sour Onions) image

From More Recipes from a Kitchen Garden - Shepherd's Garden Seeds. These sound like the ones I get from the bulk olive bins. YUM!

Provided by dicentra

Categories     Onions

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs cipollini onions, peeled
1 cup dry white wine
1 cup water
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 small red chili pepper, halved and seeded (optional)
2 tablespoons sugar
2 tablespoons red wine vinegar
1 tablespoon tomato paste

Steps:

  • Place onions in a single layer in a large pot.
  • Add equal amounts of wine and water, enough to cover the onions.
  • Add olive oil, salt, pepper, and red chili pepper if using.
  • Bring to a boil, cover and boil slowly for 10 minutes, stirring occasionally.
  • Remove cover and add sugar, vinegar, and tomato paste, stirring to combine.
  • Boil down liquid, stirring often, to glaze onions with juices, until the sauce has thickened and the onions are tender, about 25 minutes.
  • Remove chile before serving.

CIPOLLINE IN AGRODOLCE (SWEET AND SOUR ONIONS)



Cipolline in Agrodolce (Sweet and Sour Onions) image

Make and share this Cipolline in Agrodolce (Sweet and Sour Onions) recipe from Food.com.

Provided by threeovens

Categories     Onions

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 cup raisins
3 tablespoons extra virgin olive oil
1 1/2 lbs cipolline onions or 1 1/2 lbs white pearl onions, peeled
1/4 cup balsamic vinegar
1 1/2 tablespoons sugar
kosher salt

Steps:

  • Put raisins in a small bowl and cover with hot water; let soften about 30 minutes.
  • Heat oil in a skillet over medium high heat.
  • Add onions and cook until golden brown, about 8 to 10 minutes.
  • Pour off oil; drain raisins and add to skillet with vinegar, sugar, and season with salt.
  • Cook, stirring, until sauce thickens, about 2 to 3 minutes.

Nutrition Facts : Calories 233.5, Fat 10.3, SaturatedFat 1.4, Sodium 7.3, Carbohydrate 36.3, Fiber 3, Sugar 22.7, Protein 2.1

SWEET AND SOUR CIPOLLINI ONIONS



Sweet and Sour Cipollini Onions image

Cooking Light Jan 2008. Pearl onions may be substituted for the cipollini onions. "Dishes with sweet and sour notes are common in Venice, but not in the rest of Italy."

Provided by dicentra

Categories     Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup raisins
1/2 cup hot water
2 lbs cipollini onions
1 tablespoon butter
3 tablespoons water
2 tablespoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons pine nuts

Steps:

  • Place raisins in a bowl; cover with 1/2 cup hot water. Let stand 30 minutes or until plump. Drain.
  • Trim top and root end of onions. Cook onions in boiling water 2 minutes. Drain. Cool and peel.
  • Melt butter in a large nonstick skillet over medium-high heat. Add onions to pan, stirring well to coat. Stir in 3 tablespoons water, red wine vinegar, sugar, salt, and black pepper.
  • Cover, reduce heat, and cook 40 minutes, stirring every 10 minutes. Add raisins and pine nuts to pan. Increase heat to medium, and cook, uncovered, 10 minutes or until lightly browned and liquid almost evaporates, stirring occasionally.

SWEET-AND-SOUR ONIONS



Sweet-and-Sour Onions image

Categories     Onion     Appetizer     Side     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 cups dry white wine
1 1/2 cups distilled white vinegar
1 cup balsamic vinegar
1 cup sugar
5 tablespoons olive oil
1 large garlic clove, peeled, crushed
10 whole cloves
2 bay leaves
1 1/2 cups fresh whole basil leaves
1 1/2 teaspoons whole black peppercorns
2 pounds small cipolline onions or small boiling onions, blanched, peeled

Steps:

  • Place all ingredients except onions in heavy large pot. Bring to boil over high heat. Add onions; reduce heat to medium and simmer until crisp-tender, about 10 minutes. Using slotted spoon, transfer onions to jar with lid. Increase heat to high and boil until liquid is reduced to 1 3/4 cups, about 20 minutes. Pour liquid over onions and cool.
  • Cover onion mixture and refrigerate until flavors blend, at least 1 week and up to 1 month.

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