Best Honey Glazed Onions Recipes

HONEY-GLAZED TURNIPS, PARSNIPS AND PEARL ONIONS

Steps:

• Prepare the pearl onions: Bring a pot of water to a boil. Fill a large bowl with ice water. Add the pearl onions to the boiling water and cook 1 minute. Drain and transfer to the ice water to stop the cooking. Drain again, then slip off the skins.
• Combine the turnips, butter, honey, lemon zest, bay leaves, 1 3/4 teaspoons salt and 1/4 cup water in a large nonstick skillet. Bring to a boil over medium heat, then cover and cook until the turnips are just slightly tender, 8 to 10 minutes.
• Stir in the parsnips and pearl onions, cover and cook until the vegetables are tender, 8 to 10 minutes. Uncover and simmer, stirring occasionally, until most of the liquid is evaporated, 5 to 7 minutes. Gently toss the vegetables to coat and transfer to a serving dish. Top with the chives.

HONEY-GLAZED CARROTS WITH GREEN ONIONS

Steps:

• Salt a large saucepan full of water and bring to a rapid boil. Add carrots and boil 5-7 minutes, until tender. Drain.
• In a large skillet or saute pan, melt butter over medium heat. Add garlic and cook, stirring constantly, for 2 minutes. Remove garlic and discard.
• Add the honey, stirring to blend. Add carrots and salt and pepper to taste (it doesn't need much, a few shakes should do it). Stir around until carrots are coated. Cook, stirring occasionally, for 7-10 minutes, until carrots begin to brown. (You may need to increase heat to medium-high on some stoves.)
• Pour carrots and all the "juices" into a serving bowl. Add green onions and toss.

HONEY GLAZED PEARL ONIONS

Steps:

• Heat olive oil in a skillet over medium heat. Once hot, add onions and cook until they begin to brown in spots, stirring occasionally.
• Add beef broth or reserved braising liquid and cook until nearly evaporated, about 20 minutes. Stir in honey and cook 3 minutes longer, spooning the glaze over onions. Season with salt and pepper.

COD WITH HONEY-GLAZED ONIONS

Steps:

• Preheat the oven to 375°F Heat 2 tbsp olive oil in a heavy-based frying pan. Gently fry the onion and garlic until softened.
• Add the white wine vinegar, honey, thyme, bay and rosemary. Cook gently, stirring now and then, until the onions and garlic are golden brown.
• Cut a slash into each cod steak with a sharp knife. Stuff the cod with the cooled onion and herb mixture. Season with salt and pepper, drizzle with remaining olive oil. Place on an oiled baking sheet.
• Roast in the oven for about 15 minutes, depending on the thickness of the cod steaks.

BRUSSELS SPROUTS WITH HONEY-GLAZED PEARL ONIONS AND CAPOCOLLO

Steps:

• Bring 3 quarts of water to a boil in a Dutch oven. Add onions; cook 1 minute. Remove onions with a slotted spoon. Drain and rinse under cold running water; drain. Set aside. Add Brussels sprouts to boiling water; boil 2 minutes or until crisp-tender. Drain. Pinch stem end of each onion; discard peels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham; sauté 5 minutes or until lightly browned. Remove from pan. Wipe pan with a paper towel; recoat pan with cooking spray. Add peeled onions; cook over medium heat 5 minutes. Add Brussels sprouts and 1/4 cup water; cover and cook 8 minutes or tender, stirring occasionally. Sprinkle with freshly ground black pepper and kosher salt. Drizzle with honey; stir gently. Top with ham.

HONEY-GLAZED ONIONS

Steps:

• Onion and Filling: Preheat the oven to 350°F.
• Slice the onions in half on the equator.
• Remove the centers, leaving a "bowl" in the center of the onion halves (reserve the centers for another use).
• In a bowl, stir together 1/2 cup bread crumbs, corn, zucchini, carrots and beets.
• Firmly pack the filling in the hollowed-out onion halves and arrange them in a shallow baking dish so that the onions fit snugly.
• Pour the water around base of the onions.
• Glaze: In a separate bowl, whisk together the glaze ingredients.
• Drizzle half of the mixture over the tops of the stuffed onions.
• Bake 30 minutes.
• Drizzle with the remaining glaze sauce.
• Bake 30 minutes more.
• Just before serving, sprinkle the onions with the remaining 1/2 cup bread crumbs and place the onions under the broiler until the crumbs are toasted and golden brown.
• Enjoy!

HONEY-GLAZED ONIONS

Steps:

• Preheat oven to 350F. Peel onion, slice in half on the equator. Remove centers, leaving a bowl in the onion halves. FILLING: In a bowl, stir together 1/2 c breadcrumbs, corn, zucchini, carrots & beets. Firmly pack into onion hollows. Arrange in a shallow baking dish & pour water around the base. GLAZE: In a separate bowl, whisk together the glaze ingredients. Drizzle half the mixture over the top of the onions. Bake 30 minutes. Drizzle with remaining glaze & bake another 30 minutes. Just before serving, sprinkle onions with remaining breadcrumbs & broil until the crumbs are toasted & golden brown.