Sweet And Sour Pearl Onions With Balsamic Vinegar Recipes

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BALSAMIC GLAZED CIPOLLINI ONIONS (CIPOLLINI AGRODOLCE)



Balsamic Glazed Cipollini Onions (Cipollini Agrodolce) image

Tender, tangy cipollini onions in a sweet and sour balsamic glaze. These caramelized nuggets are perfect for your fall holiday table. They make a delicious side dish as well as a savory topping for pizza and pasta.

Provided by Karen Tedesco

Categories     Vegetables

Time 23m

Number Of Ingredients 8

1 1/2 pounds cipollini onions
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/3 cup water
1/4 cup balsamic vinegar
1 teaspoon chopped fresh thyme or rosemary leaves

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.

Nutrition Facts : ServingSize 1 g, Calories 132 kcal, Carbohydrate 23 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 310 mg, Fiber 3 g, Sugar 14 g

BALSAMIC-GLAZED PEARL ONIONS



Balsamic-Glazed Pearl Onions image

Categories     Onion     Side     Sauté     Vinegar     Fall     Gourmet     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 4

2 1/2 pounds assorted pearl onions such as red, white, and/or yellow (about 8 cups)
2 tablespoons olive oil
1 cup balsamic vinegar
1/2 cup water

Steps:

  • In a saucepan of boiling water blanch one third of onions 3 minutes and drain. Blanch remaining onions in batches in same manner. Cool onions and peel.
  • In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onions until lightly browned, about 5 minutes. Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes. Transfer onions with a slotted spoon to a platter, reserving liquid. Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid, chilled separately, covered. Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter. Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup.
  • Spoon sauce over onions and serve warm at room temperature.

SWEET-AND-SOUR ONIONS



Sweet-and-Sour Onions image

Categories     Onion     Appetizer     Side     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 cups dry white wine
1 1/2 cups distilled white vinegar
1 cup balsamic vinegar
1 cup sugar
5 tablespoons olive oil
1 large garlic clove, peeled, crushed
10 whole cloves
2 bay leaves
1 1/2 cups fresh whole basil leaves
1 1/2 teaspoons whole black peppercorns
2 pounds small cipolline onions or small boiling onions, blanched, peeled

Steps:

  • Place all ingredients except onions in heavy large pot. Bring to boil over high heat. Add onions; reduce heat to medium and simmer until crisp-tender, about 10 minutes. Using slotted spoon, transfer onions to jar with lid. Increase heat to high and boil until liquid is reduced to 1 3/4 cups, about 20 minutes. Pour liquid over onions and cool.
  • Cover onion mixture and refrigerate until flavors blend, at least 1 week and up to 1 month.

SWEET AND SOUR BALSAMIC BABY ONIONS



Sweet and Sour Balsamic Baby Onions image

I make this with fresh small onions from my garden but this can be made also with frozen small onions, this is soooooo good! This will serve about 3-4 people, but can easily be doubled.

Provided by Kittencalrecipezazz

Categories     Onions

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 lbs white pearl onions, unpeeled
2 -3 tablespoons butter
1/4 cup brown sugar, packed
1/3 cup balsamic vinegar
salt
black pepper (optional)

Steps:

  • Cook the unpeeled onions in boiling water to cover for about 10 minutes; drain.
  • Plunge into ice water to stop the cooking process; drain well.
  • Peel the skin off of the onions.
  • Cook the butter with brown sugar in a saucepan or skillet until butter melts, whisking often.
  • Add in balsamic vinegar; mix to combine, then add in peeled onions; season with salt and pepper (if using) simmer for about 15 minutes or until thickened.
  • Delicious!

Nutrition Facts : Calories 264.4, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 70.8, Carbohydrate 48.5, Fiber 4.2, Sugar 30.6, Protein 2.9

SWEET-AND-SOUR CIPOLLINE ONIONS



Sweet-and-Sour Cipolline Onions image

Categories     Onion     Side     Marinate     Cocktail Party     Quick & Easy     Vinegar     Red Wine     Spring     Edible Gift     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 10

2 lb cipolline or small (1 1/2-inch) white boiling onions, left unpeeled
1 cup sugar
1/4 cup water
1 cup dry red wine
1 cup red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
10 whole black peppercorns
1 Turkish or 1/2 California bay leaf
1 tablespoon balsamic vinegar

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.

SWEET AND SOUR PEARL ONIONS



Sweet and Sour Pearl Onions image

The initial blanching of the onions insures that they'll be tender when cooked through. If the raisins are hard, pour boiling water over them and let stand for 5 minutes. Drain and proceed with the recipe.

Provided by Food Network

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 7

1 1/2 pounds pearl onions
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth
1/4 cup cider vinegar
3 tablespoons sugar
2 tablespoons plump golden raisins, optional
1/2 teaspoon coarse salt

Steps:

  • Working in 2 batches, blanch the onions in a medium pot of boiling water for 3 minutes. Peel.
  • Heat the oil over medium heat in a large skillet. Cook, turning the onions over as they brown, until almost tender, about 15 minutes. Add the broth, vinegar, sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce is slightly thickened and the onions are tender, 3 to 5 minutes. Stir in the salt and serve.

SWEET AND SOUR PEARL ONIONS



Sweet and Sour Pearl Onions image

Make and share this Sweet and Sour Pearl Onions recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 3 cups

Number Of Ingredients 5

1/2 cup salt
1/2 cup sugar
4 cups white wine vinegar
1/4 cup corn oil
2 lbs white pearl onions, peeled

Steps:

  • In a pot, combine salt, sugar, vinegar and oil. Bring to just a boil, stirring to dissolve sugar and salt. Add onions and return to a boil.
  • Using a slotted spoon, pack onions into canning jars. Pour in pickling liquid to cover. Seal jars with lids and refrigerate for at least 3 days to blend flavors. Store in the refrigerator for up to 1 month.

Nutrition Facts : Calories 410.9, Fat 18.5, SaturatedFat 2.5, Sodium 18874.7, Carbohydrate 61.7, Fiber 5.2, Sugar 46.1, Protein 3.3

SWEET AND SOUR PEARL ONIONS WITH BALSAMIC VINEGAR



Sweet and Sour Pearl Onions With Balsamic Vinegar image

I have not made this version, but my Italian mother made a very similar dish when I a child. It was the only way I would eat onions. It was one of those things she just whipped together, and I never learned how. I hope this will duplicate my childhood memories of it. It is called Cipolline in Agrodolce in Italian.

Provided by mammamia 2

Categories     Onions

Time 1h15m

Yield 6-8 portions, 6-8 serving(s)

Number Of Ingredients 7

2 lbs white pearl onions
2 cups meat stock
4 tablespoons unsalted butter
1/4 cup balsamic vinegar
1 tablespoon sugar
salt
pepper, freshly ground, to taste

Steps:

  • Bring a large saucepan 3/4 full of water to a boil over high heat. Add the onions and cook for 30 seconds.
  • Drain and place under cold running water to halt the cooking.
  • Drain again.
  • Using a small, sharp knife, trim off the root ends and slip off the skins.
  • Do not cut the onions too deeply or they will fall apart.
  • In a large, heavy frying pay over medium heat, combine the onions, stock and butter.
  • Cover and cook, stirring occasionally, until the onions are partially cooked, about 30 minutes.
  • Uncover the pan and stir in the vinagar, sugar, salt and pepper.
  • Reduce the heat to low and cook, uncovered, shaking the pan occasionaly, until the onions are very tender when pierced with a fork, about 30 minutes.
  • Add a bit of warm water if needed to keep the onions moist.
  • Serve warm.

Nutrition Facts : Calories 139.7, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 5.6, Carbohydrate 17.4, Fiber 2.1, Sugar 8.6, Protein 1.5

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