Balsamic Glazed Cipollini Onions 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:

• 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:

• Preheat oven to 325.
• Mix half oil blend and half BV in bowl.
• Quarter onions (cut to 1/8s if using larger onions) place in oil/vin mix to marinate 10-15 minutes.
• Brush other half oil on small roasting pan with tall sides. Sides should be higher than onions when placed inside.
• Remove onions from marinade, place in oiled pan.
• Brush down with half remaining vinegar.
• Roast at 325 for 20-30 minutes, or until tunder and soft, shaking pan every five minutes or so and brushing down with remaining vinegar halfway through cooking.