Best Cloved Onions Recipes

CLOVED ONIONS

Cloved Onions image

"A welcome chage from the traditional creamed onions, these are spicy, with a delicate caramel glaze. Have them with your next festive dinner." From Betty Crocker's Cookbook, 1974.

Provided by NELady

Categories Onions

Time 45m

Yield 1 Side Dish, 4 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 lbs white pearl onions
3 tablespoons butter or 3 tablespoons margarine
1/8 teaspoon ground cloves
1/3 cup brown sugar, packed

Steps:

Boil onions by heating several inches of salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add onions. Cover and heat to boiling. Cook until tender - 15 to 20 minutes for small onions (30 - 35 for large onions). Drain.
In medium skillet, melt butter with cloves over medium heat, stirring occasionally. Add onions; stir gently until coated.
Sprinkle brown sugar over onions. Cook, turning frequently, about 5 minutes or until golden and glazed.

Nutrition Facts : Calories 217.3, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 73.8, Carbohydrate 35.1, Fiber 2.4, Sugar 24.9, Protein 1.7

PICKLED RED ONIONS

Pickled Red Onions image

Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

Steps:

In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

PERFECT PICKLED ONIONS

Perfect Pickled Onions image

Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.

Provided by NicoleMcmom

Time 8h30m

Yield 24

Number Of Ingredients 10

Ingredients

3 medium red onions
2 cloves garlic, or to taste
1 medium jalapeno pepper, sliced, or to taste
2 bay leaves
½ teaspoon crushed red pepper flakes, or to taste
3 cups apple cider vinegar
1 ½ cups water
⅓ cup white sugar
4 teaspoons kosher salt
1 teaspoon whole black peppercorns

Steps:

Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.

Nutrition Facts : Calories 23.5 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 322.6 mg, Sugar 3.5 g

ZUNI CAFé'S RED ONION PICKLES

Zuni Café's Red Onion Pickles image

At San Francisco's Zuni Café, these crisp, bright pink onion rings are served with the hamburger, but they are also delicious paired with charcuterie, pâtés, cheese platters and smoked fish. Easy to make and wonderful to have on hand, the pickles keep indefinitely in the refrigerator.

Provided by David Tanis

Categories pickles

Time 1h

Yield 2 pints

Number Of Ingredients 10

Ingredients

3 cups distilled white vinegar
1 1/2 cups granulated sugar
1 (3-inch) cinnamon stick, broken
A few cloves
A few allspice berries
1 dried red chile
1 star anise pod (optional)
2 bay leaves
A few black peppercorns
1 pound firm red onions (about 2 medium)

Steps:

Make the brine: Combine vinegar, sugar, cinnamon, cloves, allspice berries, chile, star anise, bay leaves and peppercorns in a 4-quart (or larger) nonreactive pot at least 10 inches in diameter. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover pot, turn off heat and leave to infuse for 10 minutes.
Peel the onions, trim ends and slice crosswise into 3/8-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings.
Bring the brine back to a boil. Add onions and turn off heat. Stir with a wooden spoon to submerge onions. Leave to steep, covered, until mixture cools.
Transfer onions and brine to pint jars and refrigerate for at least a day before serving.

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