Almond Glazed Onions Recipes

Steps:

• Place onions in a large saucepan with enough water to cover by 1 inch. Bring to boil; cook until onions are tender, 20 to 25 minutes. Drain; slip off skins.
• Melt butter and sugar in a deep skillet over medium heat. Stir in water and skinned onions. Cook, stirring, until onions begin to color, about 10 minutes.
• Sprinkle the almonds into the skillet. Cook and stir until onions are golden and almonds are lightly toasted, 4 to 5 additional minutes.

Steps:

• Place onions in a large saucepan with enough water to cover by 1 inch. Bring to boil; cook until onions are tender, 20 to 25 minutes. Drain; slip off skins.
• Melt butter and sugar in a deep skillet over medium heat. Stir in water and skinned onions. Cook, stirring, until onions begin to color, about 10 minutes.
• Sprinkle the almonds into the skillet. Cook and stir until onions are golden and almonds are lightly toasted, 4 to 5 additional minutes.

Steps:

• Blanch the peeled onions for 5 minutes in boiling salted water.
• Drain them, pat them dry and set aside.
• Melt the butter in a skillet. Add the remaining ingredients and stir until smooth.
• Add the onions and saute on low heat, occasionally basting the onions with the glaze.
• Turn the onions over at least once.
• After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown.
• Serve immediately.

Steps:

• Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins). If using frozen pearl onions, skip this step and simply defrost them.
• Combine pearl onions, sherry, raisins, honey, water, butter and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper.
• Remove from heat and stir in almonds and vinegar. Add a few teaspoons of water if mixture is too dry. Serve warm.

Steps:

• Couscous: Place couscous in a fine strainer and rinse under cold running waterDump couscous into large bowl and let stand until grins swell, about 10 minutes. Break up lumps with your fingers.
• Fill a large steamer pot or stockpot with water. Set up steamer making sure there are 4 inches between simmering water and steamer basket. Carefully pour couscous into steamer or colander. Steam couscous, uncovered, over simmering water for 15 minutes.
• Pour couscous onto large, rimmed baking sheet. Sprinkle with 1 cup cold water and salt; use long fork or oiled hands to spread couscous and break up any lumps. Set aside for at least 5 minutes. (Couscous can be covered with paper towels and stored at room temperature up to 8 hours.).
• Add water to pot, making sure there is enough room between simmering water and steamer bottom. Carefully pour couscous into perforated steamer or colander; steam couscous, uncovered, over simmering water for 20 minutes.
• Moroccan Lamb Broth with Chickpeas and Vegetables:
• Bring chickpeas and 7 cups water to simmer in medium saucepan. Simmer, covered, until chickpeas are just tender, about 1 hour. Drain chickpeas, then pour into bowl of cold water. Gently rub chickpeas between fingers to remove skins. Discard skins, drain chickpeas, and set aside.
• Place lamb, salt, pepper, ginger, saffron, onions, parsley and cilantro, and butter in soup kettle. Melt butter over low heat, swirling pan once or twice to let spices and meat mix gently. Add 3 quarts of water and bring to a simmer. Add chickpeas; cover, and simmer until meat is tender, about 1 1/4 hours.
• Cool lamb broth, skimming fat that rises to the surface. Remove 2 cups of broth and strain it; reserve for glazed onion topping. Remove and discard herb bundle. Remove shanks and separate meat from bone; return meat to broth. (Can be covered and refrigerated up to 2 days.).
• About 30 minutes before serving, bring lamb broth to simmer. Add carrots, turnips, pumpkin, and zucchini. Cover and simmer until vegetables are tender, about 20 minutes. Adjust seasonings. Remove another 3 cups of broth and strain it; reserve for moistening couscous. (There will be only a little broth left in meat and vegetables at this point.)
• Glazed Onions with Raisins:.
• Bring broth to boil in saucepan. Add remaining ingredients, including salt and pepper to taste. Simmer, covered, for 45 minutes. Uncover and simmer until liquid boils away and onions have glazed appearance, 30 to 45 minutes. (Can be covered and refrigerated up to 2 days.) Warm before serving.
• Fried Almonds: Heat oil in large skillet over medium-high heat. Add almonds; fry until golden brown, 3 to 4 minutes. Drain on paper towels and set aside. (Can be stored in airtight container up to 2 days.).
• To Assemble: Prepare Steamed Couscous, Moroccan Lamb Broth with Chickpeas and Vegetables, Glazed Onions with Raisins, and Fried Almonds as described above. Pour couscous onto large flat serving dish with sloping sides and toss with butter. Use fork to smooth out any remaining lumps. Form couscous into a large ring, leaving a small opening in the center for meat. Pour 3 cups reserved broth over couscous. Cover, and let stand 10 minutes.
• Remove meat from broth and place in center opening. Scatter vegetables over couscous . Spread glazed onions over meat and vegetables, then sprinkle with almonds. Serve immediately. (Leftovers can be stored in covered container and refrigerated up to 2 days. Reheat individual portions in microwave.).

Steps:

• For dressing, combine first seven ingredients (from salt through parsley). Whisk until well blended.
• For glazed almonds, combine almonds and sugar in a small skillet. Heat on low and stir constantly until sugar is dissolved and almonds are well coated. Sugar can caramelize quickly and burn--watch closely.
• Pour onto waxed paper to cool.
• Once cooled, break into small pieces.
• To serve the salad, combine greens, onions and mandarin oranges into a large salad bowl. Pour dressing over the salad and toss to combine.
• Sprinkle glazed almonds on top and serve.