Glazed Onions Recipes

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HONEY-GLAZED ONIONS



Honey-Glazed Onions image

Onions lose their bite and transform into a mellow, tender veggie when they're baked in the oven with a sweet and tangy sauce. Keeping the root end of the onions intact keeps them together while they cook. Serve this easy side dish alongside grilled or roasted pork, chicken or steak.

Provided by Carolyn Casner

Categories     Healthy Onion Recipes

Time 1h5m

Number Of Ingredients 8

2 tablespoons melted butter
1 tablespoon extra-virgin olive oil
¼ cup cider vinegar
2 tablespoons low-sodium chicken broth or white wine
2 tablespoons honey
½ teaspoon salt
¼ teaspoon ground pepper
4 medium red or yellow onions (1 1/2 pounds)

Steps:

  • Preheat oven to 425 degrees F.
  • Combine butter and oil in a 9-by-13-inch baking dish. Whisk in vinegar, broth (or wine), honey, salt and pepper.
  • Leaving onions whole, remove the papery outer skins. Cut the onions in half from stem through root end. Place the onions in the baking dish, cut-sides up. Loosely cover with foil and bake for 30 minutes.
  • Remove the foil. Using tongs, carefully turn the onions, keeping them intact. Bake, uncovered, until the onions are very tender and the honey mixture has thickened, 25 to 30 minutes more.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 9.6 g, Cholesterol 7.6 mg, Fat 4.7 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 149.7 mg, Sugar 6.7 g

GLAZED ONIONS



Glazed Onions image

Provided by William Grimes

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 pound button or pickling onions
1/2 to 1 teaspoon dried rosemary
1 1/2 tablespoons butter
1 tablespoon dark (blackstrap) molasses
2 teaspoons Dijon mustard
1 tablespoon soy sauce

Steps:

  • Bring a saucepan of water to a simmer, and add onions. Simmer for 5 minutes, drain, and rinse with cold water. Drain again. Peel off skins; set aside.
  • Using a mortar and pestle or rolling pin, finely crush rosemary; set aside. Place a large skillet over medium-low heat, and add butter. When butter has melted, add rosemary, molasses, mustard and soy sauce. Mix well.
  • Add onions, and reduce heat to low. Cook gently, stirring frequently, until glaze has thickened and onions are tender and golden brown, 10 to 15 minutes. Serve hot.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 254 milligrams, Sugar 9 grams, TransFat 0 grams

EASY, EASY GLAZED ONIONS



Easy, Easy Glazed Onions image

A standby of my mother's for Sunday dinners. She called them "Greek Onions" though I have my doubts that Greek cooks would recognize the recipe.

Provided by echo echo

Categories     Onions

Time 17m

Yield 8 serving(s)

Number Of Ingredients 3

32 small bottled white onions, drained
1/4 cup honey
1/4 cup catsup

Steps:

  • Put onions in a 1½ quart casserole.
  • Mix honey with catsup and pour over onions.
  • Bake at 350°F 15 minutes.

GLAZED ONIONS



Glazed Onions image

It's too bad that onions are so seldom served on their own. Here is a recipe that does them jusitice.

Provided by morgainegeiser

Categories     Onions

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 ounces butter
1 1/2 lbs peeled white pearl onions
6 tablespoons sugar
1/2 cup chicken stock

Steps:

  • Melt the butter in a large heavy bottomed saucepan until it sizzles.
  • Add the onions and toss them for a few minutes so that they turn slightly brown.
  • Sprinkle the sugar over the onions and continue to toss them over low heat until they are completely covered with a sticky layer of sugar.
  • Add the stock and simmer uncovered until the stock evaporates, leaving a thick glaze that covers the onions.
  • This will take about 15 minutes.
  • Shake the saucepan from time to time while cooking.
  • Serve very hot.

GLAZED ONIONS



Glazed Onions image

Provided by Food Network

Categories     main-dish

Time 1h5m

Number Of Ingredients 5

15 small onions, peeled
5 ounces honey
4 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place onions in a baking dish. Add honey, seasoning and butter. Bake in 450 degree oven for about 1 hour.

GLAZED ONIONS



Glazed Onions image

Posted for Zaar World Tour 2005. Recipe is from Moosewood. My cookbook says this will go well as a side with Mushroom Pie

Provided by MsBindy

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb boiling onions (about 1 1/2 - 2 inches in diameter)
2 tablespoons butter
1 tablespoon molasses
2 teaspoons prepared mustard
1/2 teaspoon rosemary
1 -2 teaspoon tamari soy sauce

Steps:

  • Blanch the peeled onions for 5 minutes in boiling salted water.
  • Drain them, pat them dry and set aside.
  • Melt the butter in a skillet. Add the remaining ingredients and stir until smooth.
  • Add the onions and saute on low heat, occasionally basting the onions with the glaze.
  • Turn the onions over at least once.
  • After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown.
  • Serve immediately.

BALSAMIC-GLAZED ONIONS



Balsamic-Glazed Onions image

These roasted browned onions get an added kick from the balsamic vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h5m

Number Of Ingredients 5

4 medium red onions, peeled, quartered, and layers separated
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon dried rosemary
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place onions on sheet; toss with oil, 2 tablespoons vinegar, and rosemary. Season with salt and pepper.
  • With another piece of foil, cover baking sheet, and seal tightly. Roast until onions have begun to soften, about 30 minutes. Uncover, and continue to roast, tossing occasionally, until onions have softened and browned, about 30 minutes. Toss with remaining vinegar, and serve.

Nutrition Facts : Calories 84 g, Fat 4 g, Fiber 1 g, Protein 1 g

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

GLAZED WHITE ONIONS



Glazed White Onions image

Provided by Moira Hodgson

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

About 18 small white onions
Boiling water
1/4 cup butter
Chicken stock to cover (about 1 1/2 cups)
1 tablespoon brown sugar
Dash thyme
Bay leaf
2 tablespoons chopped parsley
Coarse salt and freshly ground pepper to taste

Steps:

  • Drop the onions for a few minutes into boiling water. Drain and slip off their skins. Melt the butter in a large frying pan. Toss the onions in the butter until they are golden.
  • Add the stock barely to cover. Add the sugar, herbs and seasonings and simmer 30 to 40 minutes over moderate heat or until the sauce has reduced to a caramel glaze.
  • Correct seasoning and serve.

HONEY-GLAZED ONIONS



Honey-Glazed Onions image

A nest of confetti-colored vegetables and a honey-mustard glaze elevates a simple onion to a regal dish! This is courtesy of Vegetarian Times Cookbook.

Provided by Sharon123

Categories     Onions

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 14

10 medium Spanish onions
1 cup seasoned bread crumbs
1 cup whole kernel corn (frozen or canned)
1 cup diced zucchini
1 cup grated carrot
1 cup diced canned beet
1 cup water
1/2 cup honey
3 tablespoons Dijon mustard
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
2 teaspoons paprika
1/2 teaspoon ground ginger
1 1/2 teaspoons salt, more to taste
1/2 teaspoon fresh ground black pepper, more to taste

Steps:

  • Onion and Filling: Preheat the oven to 350°F.
  • Slice the onions in half on the equator.
  • Remove the centers, leaving a "bowl" in the center of the onion halves (reserve the centers for another use).
  • In a bowl, stir together 1/2 cup bread crumbs, corn, zucchini, carrots and beets.
  • Firmly pack the filling in the hollowed-out onion halves and arrange them in a shallow baking dish so that the onions fit snugly.
  • Pour the water around base of the onions.
  • Glaze: In a separate bowl, whisk together the glaze ingredients.
  • Drizzle half of the mixture over the tops of the stuffed onions.
  • Bake 30 minutes.
  • Drizzle with the remaining glaze sauce.
  • Bake 30 minutes more.
  • Just before serving, sprinkle the onions with the remaining 1/2 cup bread crumbs and place the onions under the broiler until the crumbs are toasted and golden brown.
  • Enjoy!

Nutrition Facts : Calories 88.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 346.9, Carbohydrate 20, Fiber 2, Sugar 11.2, Protein 2.1

GLAZED ONIONS



Glazed Onions image

Categories     Onion     Side     Bake     Sauté     Low Sodium     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 3

3 tablespoons butter
30 pearl onions, blanched in boiling water 2 minutes, drained, peeled
1/3 cup water

Steps:

  • Preheat oven to 450°F. Melt butter in large oven-proof skillet over medium heat. Add onions and sauté until golden, about 12 minutes. Stir in 1/3 cup water. Transfer skillet to oven and cook until onions are tender and glazed, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

GLAZED ONIONS AGRODOLCE



Glazed Onions Agrodolce image

These onions agrodolce, or sweet-and-sour onions, are a perfect example of how I cook in Italy. I buy my produce from the local town and season it with garden herbs and wild fennel from the hillsides. This creates an enticing and organic dish.

Provided by Nancy Silverton

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil, plus additional for drizzling
1 teaspoon sugar
kosher salt
1/4 cup fennel fronds, torn
1/4 cup balsamic vinegar, plus more for drizzling
6 medium yellow onions
12 fresh bay leaves
6 fresh sage leaves
Flaky sea salt, for finishing, Maldon brand suggested

Steps:

  • Preheat the oven to 400 degrees F. Cover the bottom of a medium, heavy-bottomed baking dish with the olive oil, balsamic vinegar, sugar, and fennel fronds. Season with salt.
  • Cut the onions in quarters lengthwise. Trim the root ends of the onions, still leaving them intact. Lay the onions cut side down in the baking dish in concentric circles, fitting them closely together. Nestle a fresh bay leaf between every few onion halves and top with the sage. Drizzle with a bit more olive oil and a few drops of balsamic vinegar. Season with salt.
  • Cover the pan with heavy-duty, restaurant-grade plastic wrap, which won't melt in the oven, and then aluminum foil. (Conventional plastic wrap will melt in the oven, so if you do not have restaurant-grade plastic wrap, skip it.) Put the onions in the oven until they're softened, about 40 minutes.
  • To check for doneness, remove the baking dish from the oven and carefully lift up one segment of the foil and plastic if you're using it, taking care not to burn yourself from the steam that arises from the pan; use a small sharp knife to check to see if the onions are tender. Otherwise, return the foil and plastic and return the onions to the oven for another 10 to 15 minutes, or until they're tender.

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