Sweet And Sour Roasted Red Onions Recipes

SWEET AND SOUR ROASTED ONIONS

Steps:

• Preheat your oven to 190°C/375°F/Gas 5.
• Put your onions in an oven dish that will fit them neatly in one layer. You might want to line the dish with baking paper, as the sauce will caramelise, which can make it quite a pain to clean.
• Heat the oil in a frying pan and sauté the celery over medium heat until soft, for about 5 minutes. If you're not using any celery, just start with the next step, but shorten the frying time to two minutes.
• Add the garlic and sauté for a further five minutes.
• Remove the pan from the heat and add all the other ingredients, apart from the onions and stir until the sugar has dissolved.
• Season liberally with salt and pepper and pour the mixture over the onions.
• Mix well until all the onions are coated evenly.
• Place in your oven and roast for about one hour, stirring once halfway through.
• You might want to check after 45 minutes, the onions are done, when they are soft and caramelised. The time depends a bit on their size.

ROASTED SWEET-AND-SOUR ONIONS

Steps:

• Preheat oven to 375°F. Wrap each onion tightly in foil. Place onions in roasting pan and roast until very tender when pierced with knife, about 1 1/2 hours. Cool. Trim and remove onion peel. Halve onions lengthwise, then slice thinly lengthwise. Transfer to medium bowl. Add vinegar and lemon juice and toss to blend. Let onion mixture stand at room temperature at least 1 hour and up to 3 hours.
• Combine 1/2 cup vermouth and currants in small saucepan. Bring to boil. Remove from heat. Cover and let steep at least 1 hour and up to 3 hours.
• Stir currant mixture, oil, and 1 tablespoon vermouth into onion mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in pine nuts.

ROASTED SWEET AND SOUR ONIONS

Steps:

• Preheat the oven to 375*F.
• Wrap each onion securely in foil. Place the onions in a roasting pan and roast until they are very tender when pierced with a knife, about 1 1/2 hours.Cool. Trim and remove onion peels. Halve onions lengthwise, then slice thinly lengthwise. Move to a medium bowl. Add the vinegar and lemon juice and toss to blend. Let the onion mixture stand at room temperature at least 1 hour and up to 3 hours.
• Mix 1/2 cup sherry or vermouth and currants in a small saucepan. Bring to a boil. Remove from heat. Cover and let steep at least 1 hour and up to 3 hours.
• Stir the currant mixture, oil, and 1 tbls. sherry or vermouth into onion mixture. Season with salt and pepper. See Note. Stir in pine nuts.
• Note: this can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.
• This is good served over Black Cod with Roasted Sweet and Sour Onions.

SWEET AND SOUR ROASTED RED ONIONS

Steps:

• Preheat the oven to 190C/375°F Peel the onions and cut them in half from root to tip. Put into a small oven dish, so they fit snugly in one layer.
• Heat the olive oil in a small saucepan over a medium heat and add the celery and garlic. Fry gently for about 10 minutes, until soft. Remove from the heat, add the rosemary, tomato paste, vinegar and sugar, and stir so the sugar dissolves.
• Season generously, then pour over the onions and mix well. Roast for an hour, until soft and caramelized, stirring halfway through. Serve hot, warm or cold.