Rosemary Balsamic Onions Recipes

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.

Steps:

• Prepare grill.
• In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 minutes.
• In a metal measure heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions.) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches over glowing coals 4 to 6 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.
• Serve onions warm or at room temperature.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Starting at the neck, carefully loosen the breast skin away from the flesh, trying not to tear it, then place a branch of rosemary down the side of each one. Put the rest of the rosemary in the cavity. Season the chicken inside and out, place in a roasting tin, then sit an onion in each corner of the tin. Drizzle the olive oil over the chicken and onions, then roast everything for 1 hr 20 mins.
• Meanwhile, stir the vinegar and honey together until the honey has dissolved. When the chicken has had about 40 mins, whip it out of the oven, drizzle the chicken and onions with the vinegar mix, then continue to roast until the time is up. Remove the chicken to rest, turn the onions over and continue to roast them in the oven while the chicken rests, about 20 mins. Serve each person a portion of chicken, a roasted onion and some of the sticky pan juices.

Steps:

• Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

Steps:

• In a bowl, toss onions, rosemary, olive oil, and balsamic vinegar; season with salt and pepper.
• Transfer onions to hot wok, reserving bowl and marinade; cook onions, tossing frequently, until golden and caramelized, 20 to 40 minutes.
• Return onions to bowl; toss with reserved marinade.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
• Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.