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 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.
SWEET AND SOUR FLOWERING RED ONIONS
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
- Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion "petals" so the onion opens up like a flower.
- In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
- On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
- Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.
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 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.
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SWEET AND SOUR CIPOLLINI ONIONS RECIPE | MYRECIPES
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Servings 6Calories 116 per serving
- Place raisins in a bowl; cover with 1/2 cup hot water. Let stand 30 minutes or until plump. Drain.
- 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.
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- Using a paring knife, trim the root and stem ends of the onions. In a medium saucepan of boiling water, cook the onions over moderate heat until they are just beginning to soften, about 5 minutes. Drain immediately and peel.
- Meanwhile, heat the olive oil in a nonreactive medium saucepan. Add the bay leaves and cook over moderately low heat until fragrant, about 1 minute. Add the onions and cook, stirring occasionally, until just beginning to brown around the edges, about 7 minutes. Add the vinegar, sugar and salt and pepper. Increase the heat to moderate and cook, stirring frequently, until the mixture starts to caramelize, about 2 minutes. Remove the bay leaves. Transfer the onions to a bowl and stir gently to coat them with the syrup. Serve at room temperature.
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #side-dishes #vegetables #european #italian #onions
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