Best Cipollini In Agrodolce Recipes
CIPOLLINI AGRO DOLCE (SWEET AND SOUR ONIONS)
From More Recipes from a Kitchen Garden - Shepherd's Garden Seeds. These sound like the ones I get from the bulk olive bins. YUM!
Provided by dicentra
Categories Onions
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place onions in a single layer in a large pot.
- Add equal amounts of wine and water, enough to cover the onions.
- Add olive oil, salt, pepper, and red chili pepper if using.
- Bring to a boil, cover and boil slowly for 10 minutes, stirring occasionally.
- Remove cover and add sugar, vinegar, and tomato paste, stirring to combine.
- Boil down liquid, stirring often, to glaze onions with juices, until the sauce has thickened and the onions are tender, about 25 minutes.
- Remove chile before serving.
BALSAMIC GLAZED CIPOLLINI ONIONS (CIPOLLINI AGRODOLCE)
Tender, tangy cipollini onions in a sweet and sour balsamic glaze. These caramelized nuggets are perfect for your fall holiday table. They make a delicious side dish as well as a savory topping for pizza and pasta.
Provided by Karen Tedesco
Categories Vegetables
Time 23m
Number Of Ingredients 8
Steps:
- Bring a saucepan of water to a boil. Drop in the onions and boil 2 minutes. Drain and cool slightly.
- Use a small, sharp knife to slice off the top of the onions, then slip off the skins. Trim any hairy roots, but leave the stem end intact so that the onions don't separate. If the onions are larger than 1 1/2-inches diameter, slice into halves or quarters.
- Heat the butter and oil in a medium (8-10-inch) nonstick skillet over medium-high heat. When the butter stops foaming and begins to smell nutty, add the onions to the pan. Cook 5 minutes, or until the onions are browned, stirring occasionally.
- Sprinkle the onions with the sugar and salt. Pour the water and vinegar over them (the pan will sputter). Turn the heat down to medium and cover the pan. Cook 5 minutes.
- Uncover the pan and continue cooking until the liquid in the pan looks syrupy and has large bubbles, another 2-3 minutes. Sprinkle with the thyme and serve.
Nutrition Facts : ServingSize 1 g, Calories 132 kcal, Carbohydrate 23 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 310 mg, Fiber 3 g, Sugar 14 g
BEEF TENDERLOIN WITH CIPOLLINI ONIONS AGRODOLCE
"Agrodolce" means "sweet and sour" in Italian and refers to the sweet and tangy glaze that coats the cipollini onions (flat, yellow Italian onions) that accompany an always-popular beef tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Place onions, butter, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper in single layer in a large straight-sided saute pan; add 1 inch of water. Simmer over medium heat, covered, 1 hour; the onions should be soft. Uncover; add vinegar. Cook, turning occasionally, until liquid evaporates and onions caramelize, about 1 hour. Stir in thyme leaves. Set aside.
- Heat oven to 400 degrees. Coat meat with remaining salt and pepper. Place saute pan with ovenproof handle over high heat. Add olive oil; heat until almost smoking. Place beef in pan; sear until well browned on all sides. Transfer to oven; roast 30 to 40 minutes, or until internal temperature is 130 degrees for medium rare. Allow to rest at least 10 minutes before slicing. Beef may be served warm or at room temperature. Slice just before serving. Place on platter with reserved cipollini onions; garnish with thyme sprigs.
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