Braised Lentils With Cipollini Onions Recipes

Steps:

• Coat a large high-sided saute pan over medium-high heat, with the olive oil. Add the lentils, garlic cloves and bay leaves with 4 cups water or just enough to cover. Bring the water to a simmer and lower the heat. Simmer the lentils, uncovered, until they are tender, about 25 to 30 minutes. (Chef's Note: If you need to add more water for the lentils to finish cooking, add a little at a time. There will be more flavor in the lentils if you cook them and end up with very little liquid at the end of the process. The flavor will be in the lentils instead of down the drain with the discarded cooking liquid!) Once they are cooked but still somewhat "al dente", set them aside to cool. Remove and discard the garlic cloves and the bay leaves. Season with just a touch of salt and pepper, to taste. Retaste, but hold off on reseasoning until serving.
• Add the duck fat to a large saute pan over medium heat. Add the onions, season with salt, to taste, and allow them to caramelize.
• When you are ready to serve add the lentils to the sauteed cipollini onions. Stir to coat the lentils with the duck fat. Taste and season with salt, if needed, and stir in the vinegar. Transfer the lentil mixture to a serving bowl and serve with duck and green peppercorn glaze, if desired.

Steps:

• In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.

Steps:

• To prepare the balsamic syrup, in a small saucepan, stir together the brown sugar, balsamic vinegar, red pepper flakes, and thyme. Bring to a simmer over medium heat and simmer until the mixture has reduced by one-third and is syrupy enough to coat the back of the spoon, about 20 minutes.
• Let cool to room temperature and then strain. Store the syrup in a covered jar at room temperature for up to 1 month.
• Bring a medium saucepan of water to a simmer. Place the onions in a medium, heat-proof bowl and cover them with the simmering water. Let sit for 10 minutes and then slip off their skins, using a paring knife to loosen the ends if necessary.
• In a deep, medium saute pan, melt 4 tablespoons of the butter over medium heat. Add the onions and cook, stirring often, until they are golden brown on both sides, 5 to 10 minutes. Add the vinegar and scrape up the browned glaze from the bottom of the pan. Bring to a simmer over medium heat and add the remaining 4 tablespoons of butter. Reduce the heat to low, cover the pan tightly, and simmer until the onions are tender when pierced with the tip of a knife, 20 to 30 minutes. Remove the pan from the heat and let them sit, still covered.
• Generously brush both sides of the bread with oil. Toast the slices in a large skillet over medium heat until they are crispy and golden on both sides, 4 to 5 minutes per side. Divide them among 6 serving plates.
• In a large bowl, toss the arugula with enough of the warm onion cooking liquid to make the leaves glossy. Divide the arugula among the pieces of toast. Top each with 3 onions and drizzle with about 1 tablespoon of the balsamic syrup.

Steps:

• Heat 1 tablespoon of the olive oil in a 6-quart pot with a tight-fitting lid over medium-high heat. Add the onion, carrot, fennel and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the rosemary and garlic and cook, stirring frequently, until very fragrant, about 30 seconds. Stir in the tomatoes and their juices, broth, lentils and 1/2 teaspoon pepper and bring just to a boil. Cover the pot, reduce the heat to medium low and simmer, stirring occasionally, until the lentils are just tender, about 30 minutes. There will be a good amount of broth left in the pot, which is fine. Turn off heat and stir in the kale and 3 tablespoons of the parsley until the kale is just wilted. Divide the lentil mixture among 4 large bowls and set aside while frying the eggs.
• Heat the remaining 1 tablespoon olive oil in large nonstick skillet. Crack the eggs into the skillet and sprinkle with salt and pepper; fry 2 minutes for sunny-side up, or longer if firmer yolks are desired. Top each serving of lentils with a fried egg and sprinkle with the remaining parsley.

Steps:

• Preheat oven to 325 degrees F.
• Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
• In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
• In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.