Onions With Currant Port And Balsamic Glaze Recipes

Steps:

• Adjust oven rack to low position and heat oven to 425 degrees.
• Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.
• Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.

Steps:

• In a Dutch oven, bring 6 cups water to a boil. Add onions; return to a boil. Boil 3 minutes. Drain and rinse with cold water; peel onions., In a large skillet, heat oil over medium-high heat. Add onions; cook and stir 7-9 minutes or until tender. Add wine, stirring to loosen browned bits from pan. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until liquid is almost evaporated.

Steps:

• Preheat the oven to 375 degrees.
• Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.

Steps:

• Cook onions in large pot of boiling salted water 2 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Peel onions. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Combine onions, 1 cup Port, currants, butter, sugar, 1 tablespoon vinegar and 2 teaspoons thyme in heavy large skillet. Cover and bring to boil. Reduce heat to medium and cook, covered, 15 minutes. Uncover and cook until onions are almost tender and coated with glaze, stirring frequently, about 10 minutes. Remove from heat. Mix in remaining 1 tablespoon vinegar. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Before serving, rewarm over low heat, adding more Port by tablespoonfuls if mixture is dry.) Sprinkle with remaining 1 teaspoon thyme and serve.

Steps:

• Preheat the oven to 425 degrees.
• Cut the onions in half lengthwise, leaving the skins on.
• In a 12 inch oven proof skillet, heat the oil until smoking.
• Place 4 onion halves cut side down in the skillet.
• Cook without moving them, over medium heat, until dark golden brown, 7 to 8 minutes.
• Add the vinegar and place the skillet in the oven.
• Bake until the onions are soft, 15 to 20 minutes.
• Remove the onions from the pan immediately.
• Place cut side up on a cool plate.
• Pour the syrup that has formed in the pan over the onions and cool to room temperature.

Steps:

• In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).
• Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Steps:

• Using sharp knife, cut X across root ends of pearl onions; place in large bowl. Pour hot tap water over onions; let soak 1 hour. Remove onions from water and peel.
• Transfer to large pot. Add Port, broth, bay leaves, and brown sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium. Simmer until onions are tender when pierced with sharp knife, about 30 minutes. Using slotted spoon, transfer onions to bowl. Boil liquid in pot until syrupy and reduced to 3 tablespoons, about 15 minutes. Discard bay leaves. Stir vinegar into Port reduction. Season to taste with salt. Pour Port reduction over onions. Serve warm or at room temperature. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.