Sweet And Sour Pearl Onions Recipes

SWEET AND SOUR PEARL ONIONS WITH BALSAMIC VINEGAR

Steps:

• Bring a large saucepan 3/4 full of water to a boil over high heat. Add the onions and cook for 30 seconds.
• Drain and place under cold running water to halt the cooking.
• Drain again.
• Using a small, sharp knife, trim off the root ends and slip off the skins.
• Do not cut the onions too deeply or they will fall apart.
• In a large, heavy frying pay over medium heat, combine the onions, stock and butter.
• Cover and cook, stirring occasionally, until the onions are partially cooked, about 30 minutes.
• Uncover the pan and stir in the vinagar, sugar, salt and pepper.
• Reduce the heat to low and cook, uncovered, shaking the pan occasionaly, until the onions are very tender when pierced with a fork, about 30 minutes.
• Add a bit of warm water if needed to keep the onions moist.
• Serve warm.

SWEET AND SOUR PEARL ONIONS

Steps:

• In a pot, combine salt, sugar, vinegar and oil. Bring to just a boil, stirring to dissolve sugar and salt. Add onions and return to a boil.
• Using a slotted spoon, pack onions into canning jars. Pour in pickling liquid to cover. Seal jars with lids and refrigerate for at least 3 days to blend flavors. Store in the refrigerator for up to 1 month.

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.

CREAMY SWEET ONIONS

Steps:

• Place the onions in a large bowl; set aside. In a small saucepan, combine the sugar, vinegar, water and salt. Bring to a boil; pour over onions. Cover and refrigerate overnight., Drain onions, discarding liquid. In a large bowl, combine the sour cream, mayonnaise, celery seed, salt and pepper. Add onions; toss to coat.

SWEET-AND-SOUR ONION TOPPING

Steps:

• Blanch onions in boiling water 3 minutes, then drain in a colander and rinse under cold water. Peel onions.
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onions, shaking skillet frequently, until browned, about 4 minutes. Add remaining ingredients, stirring until sugar is dissolved, then simmer, uncovered, stirring occasionally, until onions are tender when pierced with a fork and most of liquid is evaporated, 40 to 45 minutes. Cool onions completely and discard rosemary sprig.

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.

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.