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 PEARL ONIONS
The initial blanching of the onions insures that they'll be tender when cooked through. If the raisins are hard, pour boiling water over them and let stand for 5 minutes. Drain and proceed with the recipe.
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Working in 2 batches, blanch the onions in a medium pot of boiling water for 3 minutes. Peel.
- Heat the oil over medium heat in a large skillet. Cook, turning the onions over as they brown, until almost tender, about 15 minutes. Add the broth, vinegar, sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce is slightly thickened and the onions are tender, 3 to 5 minutes. Stir in the salt and serve.
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 LOLLIPOPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 24 lollipops
Number Of Ingredients 2
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with a silicone baking mat smooth-side up.
- Put the sour candy pieces in a sturdy bag, break them up with a rolling pin and pour into a bowl. Put the sweet candy pieces in a bag, break them up with a rolling pin and add them to the bowl. (Do them separately, as the different candies break up differently.)
- Using a tablespoon, place 2- to 3-inch circles of candy 3 inches apart on the baking mat. (You can get about 8 on a baking sheet.) Bake until the candy has melted, about 7 minutes. Place a lollipop stick in the middle of each circle, carefully spinning the stick so that it gets coated with the hot candy. Let cool completely, 10 to 15 minutes. Repeat with the remaining candy. Store in a cool, dry place.
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
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.
SWEET AND SOUR CIPOLLINI ONIONS
Make and share this Sweet and Sour Cipollini Onions recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 347.9, Fat 18.4, SaturatedFat 2.6, Sodium 50.9, Carbohydrate 43.8, Fiber 5.5, Sugar 27, Protein 3.7
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- 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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