BALSAMIC ONION RECIPE RECIPES

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BALSAMIC CARAMELISED ONIONS | BBC GOOD FOOD

Slowly, slowly caramelised onions with a hint of balsamic vinegar

Provided by sylveb

Total Time 2

Yield Serves 8

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-GLAZED PEARL ONIONS RECIPE | COOKING LIGHT



Balsamic-Glazed Pearl Onions Recipe | Cooking Light image

Deeply caramelized with balsamic vinegar until glossy and browned, these sweet and tangy jewels are a gorgeous addition to your holiday plate. We actually prefer frozen, peeled pearl onions over fresh for convenience; you save a lot of time by not peeling fresh pearl onions. You will be tempted to stir the pan frequently as the liquid reduces, but the onions need time to cook undisturbed in order to get deeply browned. Keep the heat low so the liquid in the pan doesn’t dry up too quickly.

Provided by Adam Dolge

Total Time 50 minutes

Yield Serves 6 (serving size: 1/2 cup)

Number Of Ingredients 8

1 1/2 tablespoons unsalted butter, divided
2 (14.5-oz.) pkg. frozen pearl onions, thawed and drained
2 tablespoons sugar
1/3 cup balsamic vinegar
1/4 cup water, as needed
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped parsley

Steps:

  • Heat 1 tablespoon butter in a skillet over medium. Add onions; cook 20 minutes, stirring occasionally. Add sugar; cook 2 minutes. Stir in vinegar. Cover, reduce heat, and cook 25 minutes, adding up to 1/4 cup water, 1 tablespoon at a time, if pan seems dry. Stir in remaining 1 1/2 teaspoons butter, salt, and pepper. Top with parsley.

Nutrition Facts : Calories 115, CarbohydrateContent 21 g, FatContent 3 g, FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 2 g, SodiumContent 249 mg, SugarContent 13 g, UnsaturatedFatContent 1 g

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