BALSAMIC ONION SAUCE
Steps:
- Put the vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes.
- Stir in the chile powder and cinnamon and cook for 1 minute. Add the ketchup, 1/2 cup water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes. Transfer to a bowl and cool to room temperature before serving.
BALSAMIC ROASTED ONIONS
Categories Onion Side Roast Quick & Easy Vinegar Winter Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
- Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.)
- Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.
BALSAMIC ROASTED ONIONS
Steps:
- Cut ends off onions, leaving stem and core intact. Quarter onions through core and peel away skin.
- Place onions in a large resealable bag with balsamic dressing, tarragon, and garlic. Squeeze out air and seal bag. Marinate in refrigerator for 1 to 4 hours, turning occasionally.
- Remove onions from refrigerator 30 minutes before roasting and bring to room temperature.
- Preheat oven to 400 degrees F. Lightly spray a baking pan with olive oil cooking spray.
- Place onions cut side up in prepared baking pan and pour marinade over top. Season with freshly ground black pepper.
- Roast in preheated oven for 25 minutes or until fork tender. (If onions begin to brown too quickly, cover loosely with foil.)
BALSAMIC ONIONS
Steps:
- Preheat the oven to 375 degrees.
- Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.
ROASTED BALSAMIC ONIONS
Provided by Melissa d'Arabian : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.
BALSAMIC-AND DIJON-GLAZED HAM WITH ROASTED PEARL ONIONS
Make and share this Balsamic-And Dijon-Glazed Ham With Roasted Pearl Onions recipe from Food.com.
Provided by yooper
Categories Ham
Time 2h55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook onions in large pot of boiling salted water 2 minutes; drain.
- Trim root ends, leaving base intact.
- Peel.
- (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 325.
- Combine sugar, vinegar, and mustard in bowl for glaze.
- Transfer onions to 11x7x2-inch glass baking dish.
- Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat.
- Cover with foil.
- Line large roasting pan with foil.
- Making 1/2-inch-deep slits, score ham with diamond pattern.
- Place ham in pan and roast 45 minutes.
- Place onions in oven.
- Roast ham and onions 25 minutes.
- Uncover onions.
- Continue roasting onions and ham 50 minutes.
- Baste ham with some of glaze.
- Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer.
- Transfer ham to large platter.
- Transfer onion mixture to bowl.
- Serve ham, passing onion mixture seperately.
Nutrition Facts : Calories 937.7, Fat 67.6, SaturatedFat 24.5, Cholesterol 215.8, Sodium 446.1, Carbohydrate 26.4, Fiber 1.4, Sugar 22, Protein 52.8
BALSAMIC- AND DIJON-GLAZED HAM WITH ROASTED PEARL ONIONS
Steps:
- Cook onions in large pot of boiling salted water 2 minutes; drain. Trim root ends, leaving base intact. Peel. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 325°F. Combine sugar, vinegar, and mustard in bowl for glaze. Transfer onions to 11x7x2-inch glass baking dish. Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat. Cover with foil.
- Line large roasting pan with foil. Making 1/2-inch-deep slits, score ham with diamond pattern. Place ham in pan and roast 45 minutes. Place onions in oven. Roast ham and onions 25 minutes. Uncover onions. Continue roasting onions and ham 50 minutes.
- Baste ham with some of glaze. Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer. Transfer ham to large platter. Transfer onion mixture to bowl. Serve ham, passing onion mixture separately.
DIJON AND BALSAMIC ROASTED ONIONS
Steps:
- Combine all glaze ingredients, then add onions, cover and cook at 325 for half an hour. Remove cover and continue to cook, stirring every half hour or so, for another 75-90 minutes until the glaze thickens and the onions become soft and wrinkly.
BALSAMIC-ROASTED ONIONS
Provided by Florence Fabricant
Categories weekday, side dish
Time 1h30m
Yield 4 to 8 servings
Number Of Ingredients 6
Steps:
- Slice about 1/4-inch from top and bottom of each onion. Peel onions, removing outer layer of flesh as well. Score onions about 3/4 of the way down, cutting at 1/4-inch intervals in a crisscross pattern. Place onions in a bowl of ice water for 2 to 4 hours, until cut area looks ruffled. Drain upside down 10 minutes.
- Heat oven to 375 degrees. Place onions in a baking dish that holds them closely.
- Beat vinegar and honey together, and season with salt and pepper. Brush over onions. Dot each with butter. Pour cider into baking dish. Cover dish with foil and bake 30 minutes. Uncover and baste with pan juices. Bake uncovered 30 minutes more, basting every 10 minutes. Baste again and serve.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 455 milligrams, Sugar 12 grams, TransFat 0 grams
BALSAMIC ROASTED ONIONS
This is a recipe I got in epicurious. It is one of those 'perfect' things you so rarely come across - nothing can be improved upon. Epicurious says it feeds 10. My husband and I say 'HA!!!' (it sometimes never makes it to the table and is eaten directly out of the pan).
Provided by evelynathens
Categories Onions
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F.
- Line 2 large baking sheets with foil.
- Cut onions crosswise nearly, but not quite, all the way through. Make two or three more sectional cuts - always stopping before you cut through, so that onion is in 3/4-inch-thick wedges (the onion stays attached at one end and resembles an onion 'flower' (with very thick petals ;-) ).
- Place in medium bowl; toss with oil.
- Arrange onions, cut side down, on baking sheets.
- Sprinkle with salt and pepper.
- Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes (they will caramelize and be quite dark in parts but, if you have coated them well with olive oil, will not have a 'burnt' taste).
- Meanwhile, melt butter in heavy small saucepan over medium-high heat.
- Add sugar and stir until sugar dissolves.
- Remove from heat.
- Add vinegar.
- Return to heat.
- Simmer until mixture thickens slightly, about 2 minutes.
- (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.) Arrange onions on platter.
- Drizzle glaze over.
- Sprinkle with parsley.
Nutrition Facts : Calories 204.7, Fat 12.5, SaturatedFat 5.2, Cholesterol 18.3, Sodium 70.7, Carbohydrate 22.4, Fiber 3.1, Sugar 12.9, Protein 2.1
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