Sweet And Sour Cipolline Onions Recipes

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.

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.

Steps:

• Put raisins in a small bowl and cover with hot water; let soften about 30 minutes.
• Heat oil in a skillet over medium high heat.
• Add onions and cook until golden brown, about 8 to 10 minutes.
• Pour off oil; drain raisins and add to skillet with vinegar, sugar, and season with salt.
• Cook, stirring, until sauce thickens, about 2 to 3 minutes.

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.

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.