SWEET AND SOUR CIPOLLINI ONIONS
Tangy, glazed onions that can serve as a side dish, hors d'oeuvres or added to a salad.
Provided by TerryWilson
Categories Side Dish Vegetables Onion
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil. Add onions and simmer until tender, about 20 minutes. Drain and pat dry.
- Melt butter in a large skillet over medium-high heat. Add onions and stir until well coated with butter. Season with salt. Cook and stir until onions are brown and caramelized, about 5 minutes. Pour in vinegar and sprinkle with sugar. Continue cooking and stirring until vinegar comes to a boil. Boil until vinegar thickens and glazes onions, about 5 minutes. Serve hot or cooled with vinegar syrup drizzled on top.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 21.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 593.3 mg, Sugar 13.5 g
SWEET-AND-SOUR CIPOLLINE ONIONS
Categories Onion Side Marinate Cocktail Party Quick & Easy Vinegar Red Wine Spring Edible Gift Gourmet
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Blanch onions in a large pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.
- Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, gently swirling pan, until deep golden.
- Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden). Return pan to heat and simmer, stirring, until caramel is dissolved.
- Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf and simmer, uncovered, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to a bowl using a slotted spoon, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Stir in balsamic vinegar, then pour liquid over onions and cool to room temperature. Chill, covered, 1 to 3 days (for flavors to develop).
- Serve chilled or at room temperature.
CIPOLLINI IN AGRODOLCE
These sweet-and-sour onions are often part of Italian antipasti, served warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add onions; reduce heat to medium-low. Simmer onions until tender, 25 to 30 minutes. Drain; let cool. Peel onions.
- Heat oil with bay leaf in a large saute pan over medium heat until hot but not smoking. Add thyme. Add half of onions; cook, stirring, until deep golden brown in spots, about 5 minutes. Transfer to a bowl with a slotted spoon. Repeat with remaining onions. Add first batch to pan.
- Stir together vinegar, wine, sugar, and salt; add to pan. Reduce heat to medium-low. Cook, stirring occasionally, until liquid is syrupy and glazes onions, 20 to 25 minutes. Season with pepper.
CIPOLLINI AGRO DOLCE (SWEET AND SOUR ONIONS)
From More Recipes from a Kitchen Garden - Shepherd's Garden Seeds. These sound like the ones I get from the bulk olive bins. YUM!
Provided by dicentra
Categories Onions
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place onions in a single layer in a large pot.
- Add equal amounts of wine and water, enough to cover the onions.
- Add olive oil, salt, pepper, and red chili pepper if using.
- Bring to a boil, cover and boil slowly for 10 minutes, stirring occasionally.
- Remove cover and add sugar, vinegar, and tomato paste, stirring to combine.
- Boil down liquid, stirring often, to glaze onions with juices, until the sauce has thickened and the onions are tender, about 25 minutes.
- Remove chile before serving.
SWEET AND SOUR CIPOLLINI ONIONS
Cooking Light Jan 2008. Pearl onions may be substituted for the cipollini onions. "Dishes with sweet and sour notes are common in Venice, but not in the rest of Italy."
Provided by dicentra
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place raisins in a bowl; cover with 1/2 cup hot water. Let stand 30 minutes or until plump. Drain.
- Trim top and root end of onions. Cook onions in boiling water 2 minutes. Drain. Cool and peel.
- Melt butter in a large nonstick skillet over medium-high heat. Add onions to pan, stirring well to coat. Stir in 3 tablespoons water, red wine vinegar, sugar, salt, and black pepper.
- Cover, reduce heat, and cook 40 minutes, stirring every 10 minutes. Add raisins and pine nuts to pan. Increase heat to medium, and cook, uncovered, 10 minutes or until lightly browned and liquid almost evaporates, stirring occasionally.
ONIONS AGRODOLCE (SWEET AND SOUR ONIONS)
Make and share this Onions Agrodolce (Sweet and Sour Onions) recipe from Food.com.
Provided by evelynathens
Categories Onions
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the onions in a heavy saucepan with the olive oil over moderately-high heat.
- As soon as the onions start to brown, add the port, vinegar, brown sugar raisins and salt and cayenne pepper to taste.
- Simmer slowly until the onions are quite soft and the sauce has turned to a thick syrup.
- Serve at room temperature with roast or grilled meats.
Nutrition Facts : Calories 344.3, Fat 10.6, SaturatedFat 1.6, Sodium 23.1, Carbohydrate 56.9, Fiber 7.8, Sugar 31.8, Protein 5.1
SWEET AND SOUR CIPOLLINI ONIONS
Make and share this Sweet and Sour Cipollini Onions recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a large pot of boiling water, place cipollini. Boil for 30 seconds. Drain and rinse under cold water. Using a sharp knife, lift off skins and discard. Pat onions dry.
- In a heavy skillet large enough to accommodate the onions in a single layer, heat olive oil over medium heat.
- Add onions and cook until lightly browned on one side, about 5 minutes per side. Reduce heat to low.
- Sprinkle thyme, brown sugar, vinegar and tomato paste evenly over onions and toss to mix well. Drizzle broth over onions.
- Cover and cook until fork tender, about 15 minutes. Increase heat to medium high and cook until liquid evaporates, about 1 minute. Season to taste with salt and pepper.
Nutrition Facts : Calories 347.9, Fat 18.4, SaturatedFat 2.6, Sodium 50.9, Carbohydrate 43.8, Fiber 5.5, Sugar 27, Protein 3.7
BEEF TENDERLOIN WITH CIPOLLINI ONIONS AGRODOLCE
"Agrodolce" means "sweet and sour" in Italian and refers to the sweet and tangy glaze that coats the cipollini onions (flat, yellow Italian onions) that accompany an always-popular beef tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Place onions, butter, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper in single layer in a large straight-sided saute pan; add 1 inch of water. Simmer over medium heat, covered, 1 hour; the onions should be soft. Uncover; add vinegar. Cook, turning occasionally, until liquid evaporates and onions caramelize, about 1 hour. Stir in thyme leaves. Set aside.
- Heat oven to 400 degrees. Coat meat with remaining salt and pepper. Place saute pan with ovenproof handle over high heat. Add olive oil; heat until almost smoking. Place beef in pan; sear until well browned on all sides. Transfer to oven; roast 30 to 40 minutes, or until internal temperature is 130 degrees for medium rare. Allow to rest at least 10 minutes before slicing. Beef may be served warm or at room temperature. Slice just before serving. Place on platter with reserved cipollini onions; garnish with thyme sprigs.
SWEET-AND-SOUR MIXED ONIONS WITH BROILED CHICKEN PAILLARDS
In this lightened version of the Italian dish chicken agrodolce ("sweet and sour"), a grouping of several small alliums -- cipollini, pearl onions, and shallots -- are coated with a glaze made from red wine, vinegar, and honey.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Bring 2 inches of water to a simmer in a large stockpot. Set a steamer insert in pot, and add cipollini, pearl onions, and shallots. Cover, and steam until tender, 10 to 12 minutes. Transfer to a plate, and let cool slightly, about 10 minutes. Peel cipollini and pearl onions, leaving tops and root ends intact; set aside.
- Stir wine, vinegars, honey, and 2 teaspoons salt in a small bowl; set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add cipollini, pearl onions, shallots, bay leaf, and rosemary sprig. Cook, stirring often, until cipollini, onions, and shallots are deep golden brown in spots, about 5 minutes.
- Add vinegar mixture to skillet. Reduce heat to medium-low, and simmer, stirring occasionally, until liquid is syrupy, about 30 minutes. Discard rosemary and bay leaf. Season with pepper.
- Meanwhile, preheat broiler, with rack 6 inches below heat source. Butterfly chicken: Using a chef's knife and starting on one long side, slice chicken open horizontally, stopping about 1/2 inch before reaching opposite side. Open each piece of chicken like a book, and place it between two pieces of plastic wrap. Pound chicken to 1/4 inch thick.
- Coat a rimmed baking sheet with cooking spray. Brush chicken on both sides with remaining tablespoon oil, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared sheet; broil chicken, flipping once, until golden brown and cooked through, about 3 1/2 minutes per side.
- Transfer chicken to a serving platter, and add cipollini, pearl onions, and shallots. Garnish with rosemary sprigs.
Nutrition Facts : Calories 464 g, Cholesterol 99 g, Fiber 3 g, Protein 43 g, SaturatedFat 2 g, Sodium 827 g
ROSEMARY POTATOES WITH CIPOLLINI ONIONS
Delicious side dish to be served with steak or chicken. Cipollini onions are sweet and fragrant and add make everyday roasted potatoes into something special.
Provided by SilverOpera
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Slice the red potatoes until they are about the same size as the onions.
- Skin the onions. You may want to boil them for a minute and then shock them in cold water to make this easier.
- Toss onions and potatoes with olive oil in a large bowl.
- Add rosemary and Nature's Seasoning (other all-purpose seasonings can be substituted. Add salt if the seasoning does not include it).
- Roast the potatoes until they are brown and crispy.
- For crispier potatoes, chop the potatoes and onions to a smaller size.
Nutrition Facts : Calories 257.2, Fat 7, SaturatedFat 1, Sodium 15.4, Carbohydrate 45.1, Fiber 5.8, Sugar 4, Protein 5.1
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