Best 6 Sweet And Sour Balsamic Baby Onions Recipes

SWEET AND SOUR ONIONS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange the onions in a 9x13 inch baking pan. Arrange the onions so that the flat side of the onion is facing the ceiling.
• In a small mixing bowl mix together the vinegar and sugar. Spoon the mixture onto the flat surface of the onions.
• In another mixing bowl combine the breadcrumbs with 1/4 cup oil, sage, rosemary and parsley. Mix the mixture until well combined. Pat the mixture evenly onto the flat side of the onions.
• Drizzle the remaining 1/4 cup of oil over the onions and bake for 45 minutes or until the onions are tender when pierced. Let the onions cool at room temperature. Serve with salt and pepper to taste.

SWEET AND SOUR CIPOLLINI ONIONS

Steps:

• Bring a large pot of water to a boil. Add onions and simmer until tender, about 20 minutes. Drain and pat dry.
• Melt butter in a large skillet over medium-high heat. Add onions and stir until well coated with butter. Season with salt. Cook and stir until onions are brown and caramelized, about 5 minutes. Pour in vinegar and sprinkle with sugar. Continue cooking and stirring until vinegar comes to a boil. Boil until vinegar thickens and glazes onions, about 5 minutes. Serve hot or cooled with vinegar syrup drizzled on top.

SWEET AND SOUR BALSAMIC BABY ONIONS

Steps:

• Cook the unpeeled onions in boiling water to cover for about 10 minutes; drain.
• Plunge into ice water to stop the cooking process; drain well.
• Peel the skin off of the onions.
• Cook the butter with brown sugar in a saucepan or skillet until butter melts, whisking often.
• Add in balsamic vinegar; mix to combine, then add in peeled onions; season with salt and pepper (if using) simmer for about 15 minutes or until thickened.
• Delicious!

BALSAMIC GLAZED BABY ONIONS

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.

SWEET-AND-SOUR BABY ONIONS

Steps:

• Heat oil in heavy medium skillet over medium heat. Add cippoline onions and saute until brown in spots, about 5 minutes. Add vinegar and powdered sugar and toss to coat. Bring mixture to boil. Reduce heat to medium-low; cover and simmer until onions are just tender, about 15 minutes. Add salt and pepper and simmer uncovered until vinegar is reduced to glaze, stirring occasionally, about 25 minutes. Transfer to bowl and serve. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, thinning with 1 tablespoon water, if necessary.) *Available at specialty foods stores and some supermarkets.

SWEET-AND-SOUR ONIONS

Steps:

• Place all ingredients except onions in heavy large pot. Bring to boil over high heat. Add onions; reduce heat to medium and simmer until crisp-tender, about 10 minutes. Using slotted spoon, transfer onions to jar with lid. Increase heat to high and boil until liquid is reduced to 1 3/4 cups, about 20 minutes. Pour liquid over onions and cool.
• Cover onion mixture and refrigerate until flavors blend, at least 1 week and up to 1 month.