Dijon And Balsamic Roasted Onions Recipes

BALSAMIC ROASTED RED ONIONS

Steps:

• Heat oven to 450. Slice the tops off the onions and peel them, leave the roots on. Cut each onion into 8 wedges taking care to keep wedges intact. Place onions in single layer in 9x13 pan. Toss gently with oil then replace back into single layer. Pour vinegar over top and sprinkle with salt and seasoning. Cover with foil and bake 45 min then uncover and bake 5- 10 minute.

BALSAMIC ROASTED ONIONS

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F.
• Line 2 large baking sheets with foil.
• Cut onions crosswise nearly, but not quite, all the way through. Make two or three more sectional cuts - always stopping before you cut through, so that onion is in 3/4-inch-thick wedges (the onion stays attached at one end and resembles an onion 'flower' (with very thick petals ;-) ).
• Place in medium bowl; toss with oil.
• Arrange onions, cut side down, on baking sheets.
• Sprinkle with salt and pepper.
• Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes (they will caramelize and be quite dark in parts but, if you have coated them well with olive oil, will not have a 'burnt' taste).
• Meanwhile, melt butter in heavy small saucepan over medium-high heat.
• Add sugar and stir until sugar dissolves.
• Remove from heat.
• Add vinegar.
• Return to heat.
• Simmer until mixture thickens slightly, about 2 minutes.
• (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.) Arrange onions on platter.
• Drizzle glaze over.
• Sprinkle with parsley.

BALSAMIC-AND DIJON-GLAZED HAM WITH ROASTED PEARL ONIONS

Steps:

• Cook onions in large pot of boiling salted water 2 minutes; drain.
• Trim root ends, leaving base intact.
• Peel.
• (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 325.
• Combine sugar, vinegar, and mustard in bowl for glaze.
• Transfer onions to 11x7x2-inch glass baking dish.
• Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat.
• Cover with foil.
• Line large roasting pan with foil.
• Making 1/2-inch-deep slits, score ham with diamond pattern.
• Place ham in pan and roast 45 minutes.
• Place onions in oven.
• Roast ham and onions 25 minutes.
• Uncover onions.
• Continue roasting onions and ham 50 minutes.
• Baste ham with some of glaze.
• Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer.
• Transfer ham to large platter.
• Transfer onion mixture to bowl.
• Serve ham, passing onion mixture seperately.

ROASTED BALSAMIC ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.

BALSAMIC ROASTED ONIONS

Steps:

• Cut ends off onions, leaving stem and core intact. Quarter onions through core and peel away skin.
• Place onions in a large resealable bag with balsamic dressing, tarragon, and garlic. Squeeze out air and seal bag. Marinate in refrigerator for 1 to 4 hours, turning occasionally.
• Remove onions from refrigerator 30 minutes before roasting and bring to room temperature.
• Preheat oven to 400 degrees F. Lightly spray a baking pan with olive oil cooking spray.
• Place onions cut side up in prepared baking pan and pour marinade over top. Season with freshly ground black pepper.
• Roast in preheated oven for 25 minutes or until fork tender. (If onions begin to brown too quickly, cover loosely with foil.)

CHUCK ROAST WITH BALSAMIC AND DIJON

Steps:

• Preheat oven to 300°F.
• Heat oil in a large Dutch oven over med-high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes on each side). Remove roast and set aside.
• Add chopped onion to drippings in pot and reduce heat to medium. saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, abiut 4-5 more minutes. Stir in Dijon.
• place onion mixture in bottom of Pampered Chef Deep Baker (or your favorite Dutch Oven). Set seared roast on top of onions. Pour in beef broth in a quantity to submerge 1/2 of the roast for Braising. (Too much broth will Boil your roast.) Place thyme sprigs on top of roast. Cover and place in oven for 2 hours.
• Add carrots and potatoes to pot, cover and return to oven. continue cooking for 2 hours.
• Separate juices; remove thyme sprigs; cover roast and vegetables to keep warm.
• Make a roux for your gravy: In a small bowl combine 1/4 cup beef stock and flour until smooth. Pour into large skillet and turn heat to medium. Using a whisk, stir constantly until mixture browns.
• Reduce heat of skillet to Low. Add roast juices with onion chunks (or strain juices if you prefer a smoother gravy) to the roux in the skillet. Whisk until juices are incorporated.
• Simmer gravy, whisking occasionally, until gravy reaches desired consistency. Season with salt and pepper to taste.
• Serve and enjoy!