If you're looking for a delectable side dish or an appetizer to impress your guests, balsamic glazed baby onions are the perfect choice. Their sweet and tangy flavor, coupled with a beautiful caramelized exterior, will tantalize your taste buds and leave you craving more. This dish can be easily prepared in just a few steps, and it is sure to become a favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
BALSAMIC-GLAZED ONIONS
These roasted browned onions get an added kick from the balsamic vinegar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h5m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place onions on sheet; toss with oil, 2 tablespoons vinegar, and rosemary. Season with salt and pepper.
- With another piece of foil, cover baking sheet, and seal tightly. Roast until onions have begun to soften, about 30 minutes. Uncover, and continue to roast, tossing occasionally, until onions have softened and browned, about 30 minutes. Toss with remaining vinegar, and serve.
Nutrition Facts : Calories 84 g, Fat 4 g, Fiber 1 g, Protein 1 g
BALSAMIC GLAZED BABY ONIONS
Make and share this Balsamic Glazed Baby Onions recipe from Food.com.
Provided by Dreamer in Ontario
Categories Onions
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine vinegar, mustard and honey in small saucepan.
- Bring to a boil and reduce heat.
- Simmer, uncovered, for 5 minutes or until glaze thickens.
- Heat oil in large skillet and cook onion, brushing constantly with glaze, stirring, until browned and cooked to desired doneness.
Nutrition Facts : Calories 87.6, Fat 3.6, SaturatedFat 0.3, Sodium 3.1, Carbohydrate 14.4, Fiber 1, Sugar 11.4, Protein 0.7
BALSAMIC-GLAZED BABY ONIONS
Here is another alternative to the traditional creamed onions on your holiday table that is much quicker and easier to make. From Good Food Magazine November 1988.
Provided by JackieOhNo
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place onions in large heavy saucepan and add water to cover. Heat to boiling. Reduce heat and simmer uncovered until barely tender, 7-10 minutes. Drain and let cool slightly. Slip off skins and trim root ends.
- Melt butter in same saucepan over medium heat. Stir in sugar and increase heat to medium-high. Add onions and cook, stirring occasionally, until onions are glazed and golden brown, 5-8 minutes. Stir in vinegar and thyme; cook 1 minute longer. Serve hot.
BALSAMIC ONIONS
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.
BALSAMIC CARAMELISED ONIONS
Slowly, slowly caramelised onions with a hint of balsamic vinegar
Provided by sylveb
Time 20h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Put all the ingredients apart from the vinegar in a slow cooker - or a very low oven or aga (50degreesC)
- Let it cook all day - and all night if it needs it - untill the onions are soft and dark brown and reduced. If it is crisping the heat is too high. You may need to stirr it occasionally - but i usually just leave it.
- Cook for the last half hour without a lid - to help it dry out a bit.
- Stirr in the balsamic vinegar. Done!
- I serve this with Lamb or Beef - but I also keep pots of it in the freezer to top homemade bread - or to put on puff pastry with brie.
BALSAMIC-ROASTED ONIONS
Provided by Florence Fabricant
Categories weekday, side dish
Time 1h30m
Yield 4 to 8 servings
Number Of Ingredients 6
Steps:
- Slice about 1/4-inch from top and bottom of each onion. Peel onions, removing outer layer of flesh as well. Score onions about 3/4 of the way down, cutting at 1/4-inch intervals in a crisscross pattern. Place onions in a bowl of ice water for 2 to 4 hours, until cut area looks ruffled. Drain upside down 10 minutes.
- Heat oven to 375 degrees. Place onions in a baking dish that holds them closely.
- Beat vinegar and honey together, and season with salt and pepper. Brush over onions. Dot each with butter. Pour cider into baking dish. Cover dish with foil and bake 30 minutes. Uncover and baste with pan juices. Bake uncovered 30 minutes more, basting every 10 minutes. Baste again and serve.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 455 milligrams, Sugar 12 grams, TransFat 0 grams
BALSAMIC-GLAZED ONIONS AND GARLIC
Balsamic vinegar and a hint of garlic give these pearl onions lots of bold flavor, which makes this is an ideal side dish for steak or grilled chicken. Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, bring 6 cups water to a boil. Remove papery outer skin from garlic; separate into cloves. Boil garlic and onions for 3 minutes; drain and rinse in cold water. Cool. Peel garlic and onions; place in a 1-1/2-qt. baking dish coated with cooking spray. Add oil and butter and toss to coat., Combine the vinegar, honey, salt and pepper. Pour over onion mixture and stir to coat., Cover and bake at 350° for 30 minutes. Uncover and stir. Bake, uncovered, 25-30 minutes longer or until garlic and onions are tender and sauce is slightly thickened, stirring every 10 minutes.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 73mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BRAISED BABY ONIONS WITH ORANGE JUICE AND BALSAMIC VINEGAR
Categories Onion Side Braise Vegetarian Vinegar Orange Spring Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.
- Heat oil in large nonstick skillet over high heat. Add onions and sauté until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)
PAN-ROASTED BALSAMIC ONIONS
We mixed leeks with equal amounts of red and white pearl onions and cipollini (flat little Italian onions), but you can use any combination of small, sweet onions.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to a boil. Add white and red pearl and cipollini onions, and boil for 1 minute. Drain. Let stand until cool enough to handle, then carefully peel, leaving root and stem ends intact. Transfer to a large bowl, and add 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.
- Meanwhile, remove any damaged outer leaves from leeks, then trim and discard dark-green tops. Trim roots of leeks without cutting off the base. Cut them in half lengthwise, and let soak in a large bowl of cold water for 5 to 10 minutes to rid them of dirt and sand. Lift leeks from water, pat dry, and place in a medium bowl. Add 1 tablespoon olive oil and 1/2 teaspoon salt; toss to combine.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and leeks. Saute leeks until slightly tender and lightly browned, about 5 minutes. Remove leeks from skillet, and set aside.
- Add remaining tablespoon oil and white, red, and cipollini onions to skillet, and saute turning occasionally, until browned all over, about 5 to 7 minutes.
- Reduce heat to medium low, and add balsamic vinegar and stock; cover skillet, and cook until onions are tender, 20 to 30 minutes, adding the leeks to pan after 10 to 15 minutes. Uncover, and add butter; increase heat to high, and cook, shaking pan occasionally, until liquid reduces to a glaze and coats the onions, 3 to 4 minutes. Transfer to a serving dish, and garnish with thyme leaves. Season with salt and pepper if desired, and serve immediately.
BALSAMIC-GLAZED PEARL ONIONS
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
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.
Tips:
- Choose small, pearl onions for this recipe, as they cook evenly and quickly.
- To easily peel the onions, cut off the root end and then blanch them in boiling water for 1-2 minutes. Once they are cool enough to handle, the skins should slip right off.
- If you don't have balsamic vinegar, you can substitute another type of vinegar, such as white wine vinegar or apple cider vinegar. However, balsamic vinegar will give the onions the best flavor.
- You can add other ingredients to the balsamic glaze, such as honey, brown sugar, or garlic. Feel free to experiment and find what you like best.
- Serve the balsamic glazed onions as an appetizer, side dish, or even as a topping for grilled meats or fish.
Conclusion:
Balsamic glazed baby onions are a delicious and versatile dish that can be enjoyed in many different ways. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for an appetizer, side dish, or topping, give balsamic glazed baby onions a try.
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