Glazed Onions Agrodolce Recipes

BALSAMIC GLAZED CIPOLLINI ONIONS (CIPOLLINI AGRODOLCE)

Steps:

• Bring a saucepan of water to a boil. Drop in the onions and boil 2 minutes. Drain and cool slightly.
• Use a small, sharp knife to slice off the top of the onions, then slip off the skins. Trim any hairy roots, but leave the stem end intact so that the onions don't separate. If the onions are larger than 1 1/2-inches diameter, slice into halves or quarters.
• Heat the butter and oil in a medium (8-10-inch) nonstick skillet over medium-high heat. When the butter stops foaming and begins to smell nutty, add the onions to the pan. Cook 5 minutes, or until the onions are browned, stirring occasionally.
• Sprinkle the onions with the sugar and salt. Pour the water and vinegar over them (the pan will sputter). Turn the heat down to medium and cover the pan. Cook 5 minutes.
• Uncover the pan and continue cooking until the liquid in the pan looks syrupy and has large bubbles, another 2-3 minutes. Sprinkle with the thyme and serve.

HONEY-GLAZED ONIONS

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.

CHICKEN WINGS, AGRODOLCE-STYLE

Steps:

• Preheat the oven to 170ºC/325ºF/gas 3.
• Peel and finely slice the garlic and onions, then deseed and finely slice the chilli.
• Layer up 2 large sheets of tin foil and pile the chicken wings in the middle. Season with a good pinch of sea salt and black pepper, gather up the sides of the foil to make a big bowl, add a splash of water then scrunch all of the edges of the foil to make a parcel.
• Pop the parcel onto a baking tray and cook in the oven for 45 minutes, or until the chicken is beautifully tender and the meat pulls away easily from the bone.
• Meanwhile, make your glaze. Soak the raisins in a cup of boiling water and set aside.
• Heat a lug of oil in a large frying pan over a medium heat, add the garlic, chilli and most of the sliced onion, saving a small handful for later. Cook for 10 to 15 minutes, or until everything is soft and sticky.
• Tip in the raisins, their soaking water and the tinned tomatoes, breaking them up with a spoon.
• Allow to bubble away for 10 to 15 minutes, or until thickened, then add 4 tablespoons each of the balsamic vinegar and honey. Take your time with it and don't be tempted to cook it too quickly - it will be worth it!
• Season with salt and pepper, then add the mixture to a blender (or use a stick blender) to smooth the glaze. Don't go mad as a bit of texture in the glaze is good.
• In a bowl, scrunch up the remaining onion slices with a pinch of salt and a good splash of vinegar and set aside - this will mellow the onions and they will add an incredible sharpness to cut through the sweetness of the deliciously dark, sticky, shiny glaze.
• Check the chicken wings are as tender as you like them. Heat a lug of oil in a large frying pan over a high heat, pick in the rosemary leaves and fry until crispy, then transfer to a small dish for later.
• Keep the pan hot, add the wings and fry until golden. Add the glaze and keep turning the wings to coat them (at this point you can add an extra drizzle of honey, if you like your wings extra sticky).
• Scatter with the quick-pickled onions and crispy rosemary, then get stuck in! Delicious served with griddled bruschetta, if you like.

GLAZED ONIONS AGRODOLCE

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.

ONIONS AGRODOLCE

Steps:

• Place the olive oil in a heavy based pan over a low heat; allow to warm.
• Place the onions in the pan and cook, shaking the pan until the onions are browned on all sides.
• Add the port and vinegar and bring to the boil.
• As soon as boiling point is reached, stir in the brown sugar, raisins, salt and cayenne to taste.
• Cover and simmer for 15-20 minutes until the onions are tender and the liquid has reduced to a thick syrup. Serve the onions with the syrup spooned over.

CARROTS AGRODOLCE

Steps:

• Place the carrots, olive oil, 1/4 teaspoon of the salt, and 1/3 cup water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes.
• Stir in the onion and cook for 1 minute. Add the sugar and mix. Add the vinegar, pepper, and remaining 1/2 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds. Remove from the heat and stir in the mint, if desired. Place on serving platter.

CIPOLLINE IN AGRODOLCE

Steps:

• Heat the butter in a pan large enough to hold the onions.
• Cook the onions in the butter for a few minutes while stirring.
• Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
• Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
• Sprinkle with lemon juice & serve.

BEEF TENDERLOIN WITH CIPOLLINI ONIONS AGRODOLCE

Steps:

• Place onions, butter, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper in single layer in a large straight-sided saute pan; add 1 inch of water. Simmer over medium heat, covered, 1 hour; the onions should be soft. Uncover; add vinegar. Cook, turning occasionally, until liquid evaporates and onions caramelize, about 1 hour. Stir in thyme leaves. Set aside.
• Heat oven to 400 degrees. Coat meat with remaining salt and pepper. Place saute pan with ovenproof handle over high heat. Add olive oil; heat until almost smoking. Place beef in pan; sear until well browned on all sides. Transfer to oven; roast 30 to 40 minutes, or until internal temperature is 130 degrees for medium rare. Allow to rest at least 10 minutes before slicing. Beef may be served warm or at room temperature. Slice just before serving. Place on platter with reserved cipollini onions; garnish with thyme sprigs.

ROASTED MARINATED SWEET PEPPERS

Steps:

• Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat. Place the peppers on the grill or in the grill pan or skillet, and cook them, turning frequently, until they are charred on all sides and the flesh is tender, 15 to 20 minutes. (Alternatively, you can cook the peppers over the direct flame of a gas stove.)
• Place the peppers in a plastic bag or a large bowl. Close the bag or seal the bowl tightly with plastic wrap and set the peppers aside to steam until they are cool enough to handle. Rub off the charred skin, but do not rinse them with water. De-stem and open up the peppers and slide off the core and seeds.
• Rip the peppers into big strips and layer them in a 1-quart (1L) canning jar. Scatter the garlic slices and basil leaves between each layer and pour some marinade made with the olive oil, vinegar, anchovies, capers and salt on each layer.
• Set the peppers aside to marinate for at least 20 minutes, or until you are ready to serve them. Store with the jar lid on, refrigerated for up to several days. Bring the peppers to room temperature before serving.

GLAZED AGRODOLCE RIBS

Steps:

• Preheat the oven to 325 degrees. Line 2 large rimmed baking sheets with foil and set the ribs on them, meaty side up.
• In a mortar, crush the fennel seeds with the thyme, crushed red pepper, rosemary, 11/2 tablespoons salt and 2 teaspoons black pepper. Rub the spice mix all over the ribs and roast for about 2 hours, until the meat is tender.
• Meanwhile, in a medium saucepan, heat the olive oil. Add the onion, garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the onion is softened, 3 to 5 minutes. Add both vinegars along with the ketchup and brown sugar and bring to a boil. Simmer over moderate heat, stirring frequently, until the sauce is thick and reduced to 2 cups, about 15 minutes.
• Remove the ribs from the oven and turn on the broiler. Brush the underside of the racks with some of the sauce. Broil 1 sheet of ribs 8 inches from the heat until browned. Flip the ribs and repeat on the other side. Move the ribs to the bottom rack of the oven to keep warm while you glaze the rest.
• Transfer the racks to a work surface. Cut in between the bones to form individual ribs and mound on a platter. Pass the remaining sauce at the table.