Braised Onions With Raisins And Almonds Recipes

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BRAISED ONIONS WITH RAISINS AND ALMONDS



Braised Onions with Raisins and Almonds image

Braised onions with raisins and almonds is a Spanish-inspired dish from the southwestern border of the United States. It makes a sweet topping for rice or side to any barbecued meat.

Yield serves 4

Number Of Ingredients 10

1 cinnamon stick
8 whole cloves
6 allspice berries
6 medium onions, any color, peeled and cut into quarters
1 cup chicken stock (page 91) or water
1 cup tomato sauce
1/2 teaspoon salt
1/2 cup golden raisins
1/4 cup slivered almonds, toasted, for garnish
1/2 cup chopped fresh parsley, for garnish

Steps:

  • In a coffee mill or using a mortar and pestle, grind the cinnamon, cloves, and allspice to a fine powder. Place the spices and onions in the cooker and add the water or chicken stock.
  • Cook on low for 6 hours, or until onions are tender. Add the tomato sauce, salt, and raisins and cook for 30 minutes more. Top with the almonds and parsley and serve immediately.

BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS



Braised Chicken with Mushrooms and Almonds image

Provided by Anne Burrell

Categories     main-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 20

Extra-virgin olive oil
8 chicken thighs
Kosher salt
1/2 pound pancetta, cut into 1/2-inch dice
2 large onions, julienned
Pinch crushed red pepper flakes
4 cloves garlic, smashed
2 pounds assorted mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
2 cups dry white wine
4 to 6 cups chicken stock
1 bundle thyme
4 bay leaves
1/2 cup whole blanched almonds, toasted
Sauteed Haricots Verts, recipe follows
Chopped chives, for garnish
1/2 pound haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes
Kosher salt

Steps:

  • Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
  • Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed.
  • While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve.
  • Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.
  • Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over and garnish with chopped chives.
  • Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water for shocking.
  • Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place immediately into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
  • Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.
  • Yield: 4 servings
  • Prep time: 10 minutes
  • Cook time: 10 minutes

GLAZED PEARL ONIONS WITH RAISINS AND ALMONDS



Glazed Pearl Onions With Raisins and Almonds image

Make and share this Glazed Pearl Onions With Raisins and Almonds recipe from Food.com.

Provided by DrGaellon

Categories     Onions

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs white pearl onions
1 cup dry sherry
1/2 cup raisins
1/4 cup honey
1/4 cup water
2 tablespoons butter
1 teaspoon chopped fresh thyme
2/3 cup toasted slivered almonds
4 teaspoons red wine vinegar
salt, to taste
ground black pepper, to taste

Steps:

  • Bring a pot of salted water to a boil. Add onions, and cook 3 minutes to loosen skins. Drain, and cool slightly. Cut root ends from onions. Squeeze onions at stem end (onions will slip out of skins). If using frozen pearl onions, skip this step and simply defrost them.
  • Combine pearl onions, sherry, raisins, honey, water, butter and thyme in a heavy large skillet. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes. Season with salt and pepper.
  • Remove from heat and stir in almonds and vinegar. Add a few teaspoons of water if mixture is too dry. Serve warm.

Nutrition Facts : Calories 309, Fat 7.6, SaturatedFat 2.2, Cholesterol 7.6, Sodium 32.9, Carbohydrate 33.2, Fiber 3, Sugar 20.5, Protein 3.4

ALMOND GLAZED ONIONS



Almond Glazed Onions image

Sweet vegetable side dish, suitable for the Christmas Feast!

Provided by DECAFinNW

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 6

Number Of Ingredients 5

1 ½ pounds small boiling onions, trimmed
2 tablespoons butter
6 tablespoons white sugar
2 tablespoons water
⅓ cup slivered almonds

Steps:

  • Place onions in a large saucepan with enough water to cover by 1 inch. Bring to boil; cook until onions are tender, 20 to 25 minutes. Drain; slip off skins.
  • Melt butter and sugar in a deep skillet over medium heat. Stir in water and skinned onions. Cook, stirring, until onions begin to color, about 10 minutes.
  • Sprinkle the almonds into the skillet. Cook and stir until onions are golden and almonds are lightly toasted, 4 to 5 additional minutes.

Nutrition Facts : Calories 164.1 calories, Carbohydrate 24.3 g, Cholesterol 10.2 mg, Fat 7 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 32.6 mg, Sugar 17.5 g

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY



Moroccan Lamb Tagine with Raisins, Almonds, and Honey image

Categories     Fruit     Lamb     Nut     Dinner     Dried Fruit     Raisin     Meat     Almond     Spice     Fall     Winter     Honey     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 16

2 teaspoons ras-el-hanout*
2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
3 cups water
3 lb boneless lamb shoulder, cut into 1-inch cubes
1 large onion, coarsely grated (1 cup)
2 garlic cloves, finely chopped
2 (3-inch) cinnamon sticks
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/4 cups raisins
1 1/4 cups whole blanched almonds
1/2 cup honey
1 teaspoon ground cinnamon
Accompaniment: couscous

Steps:

  • Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
  • Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
  • Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

BRAISED ONIONS WITH ORANGE AND BALSAMIC VINEGAR



Braised Onions with Orange and Balsamic Vinegar image

Provided by Mark Bliss

Categories     Citrus     Onion     Side     Braise     Wheat/Gluten-Free     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 side-dish servings

Number Of Ingredients 6

2 pounds cipolline onions or boiling onions
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
6 tablespoons orange juice
6 tablespoons balsamic vinegar
2 tablespoons water

Steps:

  • Bring large pot of water to boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends.
  • Melt butter with oil in large nonstick skillet over medium heat. Add onions; sauté until brown and tender, about 10 minutes. Add orange juice, vinegar and 2 tablespoons water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper.

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