Sweet And Sour Flowering Red Onions Recipes

SWEET-AND-SOUR ONIONS

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.

FLANK STEAK ROULADE OVER ARUGULA AND SWEET AND SOUR ONIONS

Steps:

• For the roulade: Preheat oven to 350 degrees F.
• Coat the portobello mushrooms in oil, salt and black pepper and place on a sheet pan. Roast in the oven for 15 minutes or until fully cooked. Chill and thinly slice.
• Working on a cutting board, spread out a piece of the sliced flank steak. Place a thin line of spinach across the edge of the flank meat. Repeat with the sliced portobello mushrooms and sweet and sour onions. Firmly roll the ingredients up in the flank steak. Secure with a toothpick. Repeat until all the flank meat is stuffed and rolled. Coat a large saute pan with cooking oil and place over high heat. Season each flank steak roulade with salt and pepper. Sear each roulade in the pan by placing the seam side down to ensure closure. Cook until browned on all sides and cooked to desired doneness, about 6 minutes. Slice each roulade on the bias into 1-inch pieces. Serve over arugula and sweet and sour red onions.
• For the onions: In a saute pan over medium heat, add the cooking oil and sliced onions. Cook for a few moments while stirring, until the onions start to turn translucent. Add the sugar and salt and continue to cook until onions begin to soften, but are still firm to the touch. Add the red wine vinegar and cook until almost all the vinegar has been reduced. Turn the onions out on to a sheet pan to cool.

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 PICKLED RED ONIONS

Steps:

• Cut onions into 1/4-inch-thick slices; transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well; drain. Pat dry between paper towels.
• Bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Let cool completely, about 30 minutes.
• Add onions; bring to a boil. Transfer onions to a large bowl using a slotted spoon. Let brine cool completely, about 30 minutes; pour over onions. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).