SWEET-AND-SOUR ONIONS
Provided by David Tanis
Categories condiments, side dish
Time 1h15m
Yield About 4 cups
Number Of Ingredients 11
Steps:
- Boil onions in well-salted water for 5 minutes, until softened slightly but still firm. Drain and place in baking dish (ceramic or stainless steel) just big enough to contain onions in one layer.
- In small bowl, stir together red wine vinegar, balsamic vinegar, brown sugar, salt and saffron until dissolved. Add raisins and currants. Pour mixture over onions to coat evenly. Cover tightly and bake for 1 hour at 350 degrees, stirring every 15 minutes or so, until onions are quite tender. Cool to room temperature.
- Carefully stir in lemon zest and lemon juice. Let onions marinate at least 1 hour. Serve sprinkled with pine nuts. May be prepared ahead and refrigerated up to 4 days.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 401 milligrams, Sugar 30 grams
SWEET-AND-SOUR ONIONS
Steps:
- Cut a cross into root end of onions, and set aside. In a saute pan that will hold onions snugly in one layer, place onions, butter and enough water to come no more than 1 inch up sides of pan.
- Place pan over medium heat for about 20 minutes, turning onions occasionally. Add a little water if pan begins to run dry.
- Add vinegar, sugar and salt and pepper to taste. Turn onions again, and reduce heat to low. Continue to cook for 1 hour or more, turning onions occasionally, and adding a tablespoon or two of water whenever necessary. Onions are done when they are a rich, dark, golden brown all over, and are easily pierced when prodded with a fork. Serve hot, with pan juices.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 575 milligrams, Sugar 11 grams, TransFat 0 grams
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.
SWEET-AND-SOUR ONIONS
Steps:
- Melt 2 tablespoons butter in a saucepan over medium heat. Add 1 each sliced Vidalia onion and red onion; cook, stirring, until soft, about 15 minutes. Add 1/4 cup ketchup, 1 tablespoon red wine vinegar, 2 teaspoons sugar, 1/2 teaspoon hot sauce, and salt and pepper to taste and heat through, 2 to 3 more minutes. Stir in 3 chopped scallions.
SWEET-AND-SOUR ONIONS
Categories Onion Appetizer Side Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Place all ingredients except onions in heavy large pot. Bring to boil over high heat. Add onions; reduce heat to medium and simmer until crisp-tender, about 10 minutes. Using slotted spoon, transfer onions to jar with lid. Increase heat to high and boil until liquid is reduced to 1 3/4 cups, about 20 minutes. Pour liquid over onions and cool.
- Cover onion mixture and refrigerate until flavors blend, at least 1 week and up to 1 month.
SWEET AND SOUR PEARL ONIONS WITH BALSAMIC VINEGAR
I have not made this version, but my Italian mother made a very similar dish when I a child. It was the only way I would eat onions. It was one of those things she just whipped together, and I never learned how. I hope this will duplicate my childhood memories of it. It is called Cipolline in Agrodolce in Italian.
Provided by mammamia 2
Categories Onions
Time 1h15m
Yield 6-8 portions, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large saucepan 3/4 full of water to a boil over high heat. Add the onions and cook for 30 seconds.
- Drain and place under cold running water to halt the cooking.
- Drain again.
- Using a small, sharp knife, trim off the root ends and slip off the skins.
- Do not cut the onions too deeply or they will fall apart.
- In a large, heavy frying pay over medium heat, combine the onions, stock and butter.
- Cover and cook, stirring occasionally, until the onions are partially cooked, about 30 minutes.
- Uncover the pan and stir in the vinagar, sugar, salt and pepper.
- Reduce the heat to low and cook, uncovered, shaking the pan occasionaly, until the onions are very tender when pierced with a fork, about 30 minutes.
- Add a bit of warm water if needed to keep the onions moist.
- Serve warm.
Nutrition Facts : Calories 139.7, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 5.6, Carbohydrate 17.4, Fiber 2.1, Sugar 8.6, Protein 1.5
PORK WITH SWEET & SOUR ONION SAUCE
This healthy, meaty main uses lean pork fillets and is on the table in just 30 minutes - serve with your choice of grain
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Boil the rice in plenty of water, following pack instructions, until cooked. Drain, return to the pot and cover to keep warm.
- Meanwhile, sprinkle the meat on all sides with the black pepper and some salt. Heat 1 tbsp of the oil in a large frying pan. Sear the meat on both sides until nicely browned. Remove from the pan.
- Add the remaining oil and the onion to the pan. Cook for 5 mins, then pour in the vinegar and let reduce for 1 min. Stir in the maple syrup, then return the pork to the pan and heat for 5 mins until cooked through. Serve the pork and sauce spooned over the rice and scattered with the parsley.
Nutrition Facts : Calories 574 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.2 milligram of sodium
SWEET-AND-SOUR ONION TOPPING
Categories Condiment/Spread Onion Sauté Cocktail Party Vinegar Winter Gourmet
Yield Serves 6 (as part of assorted crostini)
Number Of Ingredients 10
Steps:
- Blanch onions in boiling water 3 minutes, then drain in a colander and rinse under cold water. Peel onions.
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onions, shaking skillet frequently, until browned, about 4 minutes. Add remaining ingredients, stirring until sugar is dissolved, then simmer, uncovered, stirring occasionally, until onions are tender when pierced with a fork and most of liquid is evaporated, 40 to 45 minutes. Cool onions completely and discard rosemary sprig.
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.
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