Best Balsamic Onion Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEARED LONG ISLAND DUCK BREAST AND FOIE GRAS SAUCE RED CABBAGE SLAW AND WARM YUKON GOLD POTATO AND ONION SALAD CHINESE AND BALSAMIC VINEGAR EMULSION



Seared Long Island Duck Breast and Foie Gras Sauce Red Cabbage Slaw and Warm Yukon Gold Potato and Onion Salad Chinese and Balsamic Vinegar Emulsion image

On a large white plate place a small mound of the potato-onion salad and surround with thin duck slices. Top potato-onion salad with cabbage slaw. Add sauce around the duck and drizzle on some emulsion.

Provided by Ming Tsai

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

4 duck breasts, skin scored
4 sliced shallots
1/4 cup cognac
2 cups dark chicken stock
4 ounces foie gras, denerved, cut into small pieces and chilled well
Salt and black pepper to taste
Canola oil to cook
1 tablespoon Dijon mustard
Juice of 1 lemon
1/4 cup canola oil
2 cups shredded red cabbage
1/4 cup sliced green scallions
Salt and black pepper to taste
2 cups balsamic vinegar
1/2 cup chinese vinegar
1 1/2 cups canola oil
2 large red onions, sliced
6 medium sized Yukon gold potatoes, 1/4-inch slices, skin on
Salt and black pepper to taste

Steps:

  • Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
  • For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
  • RED CABBAGE SLAW:
  • Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
  • WITH CHINESE AND BALSAMIC VINEGAR EMULSION
  • In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.

ONION CHICKEN IN BALSAMIC SAUCE



Onion Chicken in Balsamic Sauce image

I invented this one night when these were the only ingredients I had on hand. It's the first time my husband ever raved--and I mean RAVED--about my cooking. He was still talking about it days later! Serve over noodles if desired.

Provided by GYPSY-WITCH

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, chopped
2 chicken leg quarters
4 cloves garlic, chopped
1 ½ cups chicken stock
½ cup balsamic vinegar
½ cup chopped sun-dried tomatoes
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
  • Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
  • Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 25.4 g, Cholesterol 102.9 mg, Fat 22.5 g, Fiber 2.9 g, Protein 33 g, SaturatedFat 5.2 g, Sodium 129.6 mg, Sugar 13.9 g

BACON-WRAPPED TROUT STUFFED WITH BALSAMIC ONION COMPOTE IN ROSEMARY CREAM SAUCE



Bacon-Wrapped Trout Stuffed with Balsamic Onion Compote in Rosemary Cream Sauce image

Categories     Milk/Cream     Beef     Fish     Onion     Bake     Vinegar     Rosemary     Trout     Winter     Pan-Fry     Gourmet

Yield Serves 6

Number Of Ingredients 10

3/4 cup balsamic vinegar
1 1/2 cups water
2 large onions, sliced thin (about 4 cups)
1/3 cup sugar
4 teaspoons chopped fresh rosemary leaves plus 12 sprigs
2 cups low-salt chicken broth
1 cup heavy cream
six 10-ounce trout, cleaned, leaving heads and tails intact
24 slices bacon (about 1 1/2 pounds)
1 tablespoon olive oil

Steps:

  • In a heavy saucepan boil vinegar, water, onions, sugar, and 2 teaspoons chopped rosemary, stirring occasionally, 7 minutes, or until onions are slightly softened. Remove pan from heat and let stand 15 minutes. In a coarse sieve set over another saucepan drain onions, reserving cooking liquid. Transfer onion compote to a bowl and cool.
  • Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup. Add broth and boil liquid until reduced to about 1 1/2 cups. Stir in cream and boil sauce until reduced to about 2 cups. Reserve sauce in pan.
  • Preheat oven to 450°F. and lightly oil a large shallow baking pan.
  • Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper. Wrap 4 slices bacon around middle of each trout, overlapping them slightly and leaving head and tail exposed.
  • In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes, pouring off excess fat between batches and transferring trout as browned with a long spatula to oiled pan. Top each trout with 2 rosemary sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.
  • Pour off remaining fat from skillet and deglaze skillet with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.
  • Divide sauce among 6 plates and top with trout.

CHICKEN SAUSAGE BURGERS WITH BALSAMIC ONION BARBECUE SAUCE



Chicken Sausage Burgers with Balsamic Onion Barbecue Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons
1/4 pound pancetta, chopped
2 red onions chopped
Salt and black pepper
1 fresh bay leaf
2 pounds ground chicken
1 1/2 tablespoons fennel seed, lightly toasted
1 teaspoon crushed red pepper flakes -- go heavier for extra spicy
1/4 teaspoon allspice
Zest and juice of 1 orange
3 tablespoons finely chopped rosemary, 4 to 5 sprigs
4 cloves garlic, grated with a microplane or the small side of a box grater
2 generous handfuls of grated Parmigiano Reggiano or Romano cheese
2 tablespoons Worcestershire sauce, eyeball it
1/2 cup aged balsamic vinegar
3 tablespoons honey or dark brown sugar
1/2 endive, chopped
1 cup arugula leaves, shredded
1/2 radicchio, chopped
4 crusty rolls, split, toasted and drizzled with extra-virgin olive oil or buttered

Steps:

  • Put 2 tablespoons extra-virgin olive oil in a pot over medium high heat. If you're cooking outside you can cook over the grill flames. Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt and pepper - go heavy on that pepper. The black pepper will really balance out the sweetness of your sauce later on. Add the bay leaf to the pot.
  • While the onions cook, place the ground chicken in a bowl and add fennel seed, red pepper flakes, allspice, orange zest, rosemary, garlic, salt and pepper, to taste, and cheese. Mix the meat with seasonings and form 4 large patties. Make a shallow dent in each patty at the center of it to prevent the burger from bulging up as it cooks. Wash up and drizzle the patties liberally with extra-virgin olive oil. Place the patties on the grill and cook 6 to 7 minutes on each side.
  • When the onions are very soft and begin to caramelize, remove the bay leaf and add the Worcestershire sauce, balsamic vinegar, honey or sugar, and orange juice. Let the sauce thicken up and sweeten up 6 to 7 minutes until the liquids are syrupy. Adjust the black pepper level to your taste.
  • Mix the chopped endive, shredded arugula and chopped radicchio together. Pile the chopped lettuces on the bun bottoms top with burgers and lots of onion barbecue sauce. Set bun tops in place and serve.

BALSAMIC ONION SAUCE



Balsamic Onion Sauce image

Provided by Bobby Flay

Categories     condiment

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 8

1/2 cup balsamic vinegar
2 tablespoons canola oil
2 large Spanish onions, halved and thinly sliced
Salt and freshly ground black pepper
1 teaspoon ancho chile powder
1/2 teaspoon ground cinnamon
1/4 cup ketchup
1 teaspoon hot sauce

Steps:

  • Put the vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes.
  • Stir in the chile powder and cinnamon and cook for 1 minute. Add the ketchup, 1/2 cup water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes. Transfer to a bowl and cool to room temperature before serving.

BACON WRAPPED STEAK WITH BALSAMIC ONION SAUCE



Bacon Wrapped Steak With Balsamic Onion Sauce image

Make and share this Bacon Wrapped Steak With Balsamic Onion Sauce recipe from Food.com.

Provided by Katha

Categories     Steak

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup canola oil
2 medium onions, sliced thin
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup sugar
1/2 cup balsamic vinegar
1 1/2-2 tablespoons canola oil
1 lb filet mignon, cut in 4 pieces
4 slices bacon
crushed black peppercorns

Steps:

  • Sauce.
  • In a large frying pan heat oil over high heat.
  • Add onions and lower the heat to medium.
  • Add salt& pepper mix thoroughly.
  • Sweat onions down for about 15 minutes stirring often.
  • You want the onions very soft.
  • Add sugar and reduce heat to low.
  • Mix well& cook 5-10 minutes or until most of liquid is absorbed.
  • Add balsamic vinegar.
  • Mix well cook for 20-40 minutes until sauce becomes a dark rich syrup.
  • Steak.
  • Pre-heat ove to 450 degrees.
  • Heat oil in a oven proof skillet.
  • Wrap a piece of bacon around each filet, secure with toothpick if needed.
  • sprinkle steaks with crushed peppercorns.
  • Sear each side of filets about 2 minutes.
  • Place skillet in oven and bake 10 minutes.
  • Steakes will be medium rare.
  • Remove filets from skillet.
  • Allow to rest 1-2 minutes Pour warm sauce over top& serve.

ORANGE, ONION, AND BALSAMIC SAUCE



Orange, Onion, and Balsamic Sauce image

Provided by Wesley Maloney

Categories     Sauce     Onion     Simmer     Gourmet     New Hampshire

Yield Makes about 1 cup

Number Of Ingredients 4

1 medium red onion
1 cup orange juice
1/2 cup balsamic vinegar
1 to 2 tablespoons sugar

Steps:

  • Halve onion through root end and cut crosswise into very thin slices. In a 1 1/2-quart heavy saucepan simmer onion with orange juice and vinegar, stirring occasionally, until liquid is reduced and thickened, 30 to 40 minutes. Stir in sugar and salt to taste and cook mixture over low heat, stirring, until sugar is dissolved. Serve sauce warm or at room temperature.

CHICKEN AND GREEN ONION DUMPLINGS W/ BALSAMIC SOY DIPPING SAUCE



Chicken and Green Onion Dumplings W/ Balsamic Soy Dipping Sauce image

I found a number of recipes from Hawthorne Lane restaurant in SF. These dumplings just make me want to cook them now! Would be a good recipe to freeze as well

Provided by MarraMamba

Categories     Chicken

Time 50m

Yield 32 dumplings

Number Of Ingredients 13

2 lbs ground chicken (dark meat is good)
10 large shiitake mushroom caps, minced
2 teaspoons minced ginger
2/3 bunch scallion, chopped fine
1 tablespoon cilantro, minced
to taste salt and pepper
1 (340 g) package dumpling wrappers
4 savoyed cabbage leaves, blanched
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup mushroom soy sauce
1 tablespoon grated ginger
1 fluid ounce Worcestershire sauce

Steps:

  • make the dipping sauce:.
  • Combine all ingredients and allow to stand for 30 minutes.
  • make the dumplings:.
  • Remove the stems from the mushrooms and dice the caps very small. Saute in a drop of olive oil and season with salt and pepper. After the mushrooms are cool, combine the remaining ingredients in a bowl and mix until the mixture becomes sticky.
  • Lay the wrappers on a clean work surface and spoon one heaping teaspoon of the filling onto the center of the wrapper. Spread the filling out to the edges then pick the wrapper up and fold the edges in toward each other. Push the dumpling down onto the work surface to flatten the bottom. Repeat for all wrappers. (they have an open top).
  • Place the dumplings into a steamer, the kind that goes over a wok works well, on a cabbage leaf to prevent them from sticking. and steam for six minutes or until the chicken is fully cooked. Serve on a platter with the dipping sauce in a small bowl.

Nutrition Facts : Calories 70.4, Fat 1.1, SaturatedFat 0.3, Cholesterol 20.8, Sodium 210.6, Carbohydrate 7.2, Fiber 0.4, Sugar 0.5, Protein 7.5

PORK TENDERLOIN WITH ONION-BALSAMIC SAUCE



Pork Tenderloin With Onion-Balsamic Sauce image

Make and share this Pork Tenderloin With Onion-Balsamic Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons balsamic vinegar
2 garlic cloves, pressed
1 small onion, diced
2 (3/4 lb) pork tenderloin, trimmed
3 large purple onions, coarsely chopped
1/2 cup firmly packed light brown sugar
1 cup dry red wine
1 tablespoon balsamic vinegar
1 beef bouillon cube

Steps:

  • Mix together the first 3 ingredients in a shallow dish or a heavy-duty zip-lock plastic bag.
  • Add in the tenderloins; cover dish or seal bag; chill for 2 hours and turn meat occasionally.
  • Remove tenderloins from marinade and throw out marinade.
  • Grill tenderloins, covered with grill lid, over high heat for 6 to 7 1/2 minutes on each side or until a meat thermometer registers 160°.
  • To make Onion-Balsamic Sauce: cook onion in a large skillet that has been sprayed with cooking spray over medium heat for about 15 minutes, stirring frequently.
  • Stir in sugar, cover and cook, stirring occasionally, for 10 minutes.
  • Add in wine, vinegar, and bouillon cube.
  • Cook, uncovered, stirring frequently, until liquid is reduced by half.
  • To serve: slice and serve tenderloins w/ Onion-Balsamic sauce.

Nutrition Facts : Calories 296, Fat 6.3, SaturatedFat 2.2, Cholesterol 74.9, Sodium 168.9, Carbohydrate 28.1, Fiber 1.2, Sugar 21.7, Protein 24.3

ONION CHICKEN IN BALSAMIC SAUCE



ONION CHICKEN IN BALSAMIC SAUCE image

Categories     Chicken

Yield 4

Number Of Ingredients 8

1 TBSP OLIVE OIL
1 ONION CHOPPED
CHICKEN BREASTS
4 CLOVES GARLIC
1 1/2 CUPS CHICKEN STOCK
1/2 CUP BALSMIC VINEGAR
1/2 CUP CHOPPED SUN DRIED TOMATOES
SALT & PEPPER

Steps:

  • PREHEAT OVEN TO 350 DEGREES. IN SKILLET HEAT OLI AND ADD ONION AND REDUCE TO LOW HEAT. ALLOW ONION TO CARMELIZE, STIRRING ONLY ENOUGH TO PREVENT STICKING. ADD GARLIC AND SAUTE BRIEFLY. INCREASE HEAT TO MEDIUM ADD CHICKEN AND BROWN ON BOTH SIDES. REMOVE CHICKEN ONION AND GARLIC AND PLACE IN BAKING DISH. COMBINE THE STOCK & VINEGAR. DEGLAZE THE SKILLET WITH THIS MIXTURE. BRING TO A BOIL AND CONTINUE TO SIMMER STIRRING OCCASIONALLY. LET IT GET THICK. POU MIXYURE OVER CHICKEN AND STIR IN SUN DRIED TOMATOES. COVER DISH TIGHTLY AND BAKE FOR 15 TO 20 MINUTES.

SKILLET CHICKEN IN BALSAMIC CARAMELIZED ONION CREAM SAUCE RECIPE | LITTLE SPICE JAR



Skillet Chicken In Balsamic Caramelized Onion Cream Sauce Recipe | Little Spice Jar image

Tender skillet chicken in balsamic caramelized onion cream sauce. This recipe uses simple ingredients and makes a restaurant quality meal!

Provided by @MakeItYours

Number Of Ingredients 12

4 small boneless, skinless chicken breasts (or thighs)
salt and pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/2 cup finely chopped onions
2 tablespoons butter
1/2 teaspoon fresh thyme
pinch of red pepper flakes
1 teaspoon sugar
2 teaspoons balsamic vinegar
1/2 cup chicken broth
1/2 cup heavy cream

Steps:

  • cook the chicken: season both sides of the chicken breast with salt, pepper, and garlic powder. Heat the oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken to a plate.caramelize the onions: add the butter to the skillet along with the onions. Push the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.make the sauce: Grab a whisk for this next step. Slowly pour in the chicken broth in a steady stream while you whisk, this will help deglaze the pan. Kick the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat again, and add in the cream. You don't want the cream to start boiling immediately as it will cause the sauce to split. Let the sauce come to a gentle simmer, once it does, add in the chicken breasts and spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.

Related Topics