Sweet N Sour Onions Recipes

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 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.

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:

• 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.

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.

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.

ITALIAN SWEET & SOUR ONIONS

Steps:

• Heat the oil in a fry pan large enough to accomodate the onions in one layer.
• When the oil is hot saute the onions until they are lightly browned, shake the pan (8 minutes).
• Remove onions from the pan and add the vinegar& sugar, stir and cook for apprx 5 minutes.
• Return the onions to the pan, stir to coat and finish cooking for 2 minute add walnuts& raisins (if using) Serve hot or cold.

SWEET-SOUR PORK 'N' ONIONS

Steps:

• Trim fat from pork chops --
• Cook pork in 10" nonstick skillet over medium heat, turning once, until brown; drain --
• Arrange onions on pork --
• Mix wine, vinegar, sugar and cloves; pour over onions and pork --
• Heat to boiling; reduce heat --
• Cover and simmer about 30 minutes or until pork is tender --
• Remove pork and onions; keep warm --
• Skim any fat from the liquid in skillet --
• Mix cornstarch and water; gradually stir into liquid --
• Heat to boiling; stirring constantly --
• Boil and stir 1 minute --
• Serve sauce over pork and onions -- .

SWEET-AND-SOUR ONIONS

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.