Balsamic Glazed Cipollini Onions Cipollini Agrodolce Recipes

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
• Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

Steps:

• Bring a large pot of water to a boil. Add onions; reduce heat to medium-low. Simmer onions until tender, 25 to 30 minutes. Drain; let cool. Peel onions.
• Heat oil with bay leaf in a large saute pan over medium heat until hot but not smoking. Add thyme. Add half of onions; cook, stirring, until deep golden brown in spots, about 5 minutes. Transfer to a bowl with a slotted spoon. Repeat with remaining onions. Add first batch to pan.
• Stir together vinegar, wine, sugar, and salt; add to pan. Reduce heat to medium-low. Cook, stirring occasionally, until liquid is syrupy and glazes onions, 20 to 25 minutes. Season with pepper.

Steps:

• Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.
• Heat oil in large skillet over medium-high heat. Add onions. Sprinkle with kosher salt and pepper; sauté until brown, 12 minutes. Add next 4 ingredients; bring to boil. Reduce heat. Cover; simmer 15 minutes. Increase heat; boil until onions are tender and liquid is thickened, stirring often, about 18 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Fold crème fraîche into onions (add cranberries, if using). Simmer until sauce coats onions thickly, 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with pomegranate seeds.

Steps:

• Cook onions in large pot of boiling water 3 minutes. Drain and cool. Cut off root ends, then peel.
• Combine peeled onions, beef stock, 2 tablespoons balsamic vinegar, butter and sugar in heavy large skillet. Bring to simmer over medium heat. Cover; simmer until onions are crisp-tender, about 15 minutes. Add 1/2 tablespoon vinegar. Simmer uncovered until syrupy, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1 tablespoon parsley. Transfer to bowl. Sprinkle with 1 tablespoon parsley.

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.