ONIONS AGRODOLCE (SWEET AND SOUR ONIONS)
Make and share this Onions Agrodolce (Sweet and Sour Onions) recipe from Food.com.
Provided by evelynathens
Categories Onions
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the onions in a heavy saucepan with the olive oil over moderately-high heat.
- As soon as the onions start to brown, add the port, vinegar, brown sugar raisins and salt and cayenne pepper to taste.
- Simmer slowly until the onions are quite soft and the sauce has turned to a thick syrup.
- Serve at room temperature with roast or grilled meats.
Nutrition Facts : Calories 344.3, Fat 10.6, SaturatedFat 1.6, Sodium 23.1, Carbohydrate 56.9, Fiber 7.8, Sugar 31.8, Protein 5.1
GLAZED ONIONS AGRODOLCE
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
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.
CIPOLLINI AGRO DOLCE (SWEET AND SOUR ONIONS)
From More Recipes from a Kitchen Garden - Shepherd's Garden Seeds. These sound like the ones I get from the bulk olive bins. YUM!
Provided by dicentra
Categories Onions
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place onions in a single layer in a large pot.
- Add equal amounts of wine and water, enough to cover the onions.
- Add olive oil, salt, pepper, and red chili pepper if using.
- Bring to a boil, cover and boil slowly for 10 minutes, stirring occasionally.
- Remove cover and add sugar, vinegar, and tomato paste, stirring to combine.
- Boil down liquid, stirring often, to glaze onions with juices, until the sauce has thickened and the onions are tender, about 25 minutes.
- Remove chile before serving.
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.
ONIONS AGRODOLCE
I love onions as a feature vegetable and plan to serve these for Christmas dinner. You need to shake the pan often as they cook because the sugar, fruit and port in there is liable to male them catch.
Provided by JustJanS
Categories Onions
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
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