Best Glazed Cipollini Onions Recipes

BALSAMIC-GLAZED CIPOLLINI ONIONS

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
• Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

GLAZED BABY TURNIPS AND CIPOLLINI ONIONS

Steps:

• Melt butter in a large saucepan over medium-low heat. Add sugar; season with salt and pepper. Cook until butter starts to color, about 1 minute. Add turnips and onions, swirling pan to evenly coat. Add the water; cover, and cook until almost all water has evaporated and vegetables are glazed, about 20 minutes.
• Remove cover; continue cooking until liquid has evaporated and vegetables are caramelized, 3 to 5 minutes. Season with salt and pepper. Transfer to a large serving platter, and garnish with fresh herbs.

BALSAMIC GLAZED CIPOLLINI ONIONS

Steps:

• Their flat and saucer shaped with a thin, paper like skin, just remove the skin and trim the ends.
• When you roast these with balsamic, it becomes a rich, syrupy glaze that flavors and caramelizes the entire onion The taste is phenomenal!!
• Place them in a hot oven around 400 degree's, drizzle with olive oil, salt and pepper, fresh thyme and a good balsamic vinegar, roast them till tender and caramelized, if the glaze seems to be cooking down to fast, just lower the oven to 350.
• Picture a nice grilled steak with these on the side, or some grilled chicken, chops, or even a roast. Either way, I'm sure you're gonna love them!

GLAZED CIPOLLINI ONIONS

Steps:

• bring saucepan of water to boil. cut "X" in rot end of onion. drop onion into boiling water few seconds, long enough to loosen skin. remove onions and peel. place onions in 4 quart saucepan, single layer. pour enough stock to reach halfway up sides of onions. add enough water to just cover onions. add butter, salt and sugar to pan and ring to gentle simmer for 50 minutes. stir onions to glaze. add chives and serve.

MAPLE-GLAZED SWEET POTATOES WITH CIPOLLINI ONIONS

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Add onions, and blanch for 30 seconds. Transfer to ice-water bath; drain, and peel onions.
• Heat oil in saute pan over medium heat until almost smoking. Add onions, and saute until golden brown, about 5 minutes. Reduce heat to low, and continue to cook onions until tender, about 5 minutes more. Remove onions. Reheat pan over medium-high heat until almost smoking. Add sweet potatoes; season with salt and pepper. Cook, stirring, until browned, about 20 minutes. Add butter, and cook, stirring, until tender, about 20 to 25 minutes. Stir in maple syrup and onions, and cook another 4 minutes, until maple syrup has reduced to a glaze. Stir in sage, and season with salt and pepper.