BALSAMIC ONIONS RECIPES
BALSAMIC ONIONS RECIPE | MARTHA STEWART
Fried, baked, or raw, onions enhance many dishes; or they can play a starring role as a delicious main ingredient.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Total Time 50 minutes
Prep Time 5 minutes
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine onions, cut into 8 wedges each (trim core if pieces won't separate), thyme, and olive oil. Season with coarse salt and ground pepper; toss to combine.
- Cover and cook over medium-low, stirring occasionally, until onions release their moisture, 30 to 35 minutes.
- Reduce heat to low; leave cover on, and cook onions until golden, stirring occasionally, about 10 minutes.
- Stir in balsamic vinegar; cook until syrupy, 1 to 2 minutes.
Nutrition Facts : Calories 64 g, FatContent 3 g, FiberContent 1 g, ProteinContent 1 g
CARAMELIZED BALSAMIC ONIONS RECIPE | EATINGWELL
As these onion halves cook, the balsamic mixture becomes syrupy and caramelizes the onions, giving them a bronzed caramel color and a luscious, rich flavor.
Provided by Diabetic Living Magazine
Categories Healthy Vegetarian Dinner Recipes on a Budget
Total Time 1 hours 10 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Combine butter and olive oil in 3-quart rectangular baking dish. Whisk in vinegar, wine (or broth or water), sugar, salt and pepper. Set aside.
- Peel off papery outer layers of onions, but do not cut off either end. Cut onions in half from stem through root end. Place onions in dish, cut-sides up. Cover loosely with foil and bake for 30 minutes.
- Remove foil. Using tongs, carefully turn onions over to cut-sides down. Bake, uncovered, for 20 to 25 minutes longer or until onions are tender and balsamic mixture is thickened and caramelized. Serve cut-sides up. If desired, sprinkle with fresh thyme.
Nutrition Facts : Calories 80.9 calories, CarbohydrateContent 8.6 g, CholesterolContent 7.6 mg, FatContent 4.6 g, FiberContent 0.9 g, ProteinContent 0.7 g, SaturatedFatContent 2.1 g, SodiumContent 116.3 mg, SugarContent 5.5 g
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BEST BALSAMIC ONIONS RECIPE - HOW TO MAKE BALSAMIC ONIONS
This simple side is just six ingredients — including salt and pepper — and it goes with everything from roast chicken to beef.
From goodhousekeeping.com
Total Time 30 minutes
Category side dish
Calories 85 calories per serving
From goodhousekeeping.com
Total Time 30 minutes
Category side dish
Calories 85 calories per serving
- Heat oven to 400°F. On a rimmed baking sheet, toss onions with oil, thyme and 3/4 teaspoon each salt and pepper. Roast 12 minutes. Toss onions with vinegar and continue roasting until golden brown and tender, 10 to 15 minutes more. Transfer to a shallow bowl and sprinkle with thyme, if desired.
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These roasted browned onions get an added kick from the balsamic vinegar.
From marthastewart.com
Reviews 0
Total Time 1 hours 5 minutes
Category Gluten-Free Recipes
Calories 84 g per serving
From marthastewart.com
Reviews 0
Total Time 1 hours 5 minutes
Category Gluten-Free Recipes
Calories 84 g per serving
- 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.
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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.
From cookinglight.com
Total Time 50 minutes
Calories 115 per serving
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Total Time 50 minutes
Calories 115 per serving
- 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.
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Calories 89.2 per serving
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