Best Onions Agrodolce Sweet And Sour Onions Recipes

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BALSAMIC GLAZED CIPOLLINI ONIONS (CIPOLLINI AGRODOLCE)



Balsamic Glazed Cipollini Onions (Cipollini Agrodolce) image

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

1 1/2 pounds cipollini onions
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/3 cup water
1/4 cup balsamic vinegar
1 teaspoon chopped fresh thyme or rosemary leaves

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

ONIONS AGRODOLCE



Onions Agrodolce image

I love onions as a feature vegetable and plan to serve these for Christmas dinner. You need to shake the pan often as they cook because the sugar, fruit and port in there is liable to male them catch.

Provided by JustJanS

Categories     Onions

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

24 button onions, peeled, but leave a little root intact
45 ml olive oil
75 ml port wine
75 ml red wine vinegar
2 tablespoons soft brown sugar
25 g raisins
salt
cayenne pepper

Steps:

  • Place the olive oil in a heavy based pan over a low heat; allow to warm.
  • Place the onions in the pan and cook, shaking the pan until the onions are browned on all sides.
  • Add the port and vinegar and bring to the boil.
  • As soon as boiling point is reached, stir in the brown sugar, raisins, salt and cayenne to taste.
  • Cover and simmer for 15-20 minutes until the onions are tender and the liquid has reduced to a thick syrup. Serve the onions with the syrup spooned over.

GLAZED ONIONS AGRODOLCE



Glazed Onions Agrodolce image

These onions agrodolce, or sweet-and-sour onions, are a perfect example of how I cook in Italy. I buy my produce from the local town and season it with garden herbs and wild fennel from the hillsides. This creates an enticing and organic dish.

Provided by Nancy Silverton

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil, plus additional for drizzling
1 teaspoon sugar
kosher salt
1/4 cup fennel fronds, torn
1/4 cup balsamic vinegar, plus more for drizzling
6 medium yellow onions
12 fresh bay leaves
6 fresh sage leaves
Flaky sea salt, for finishing, Maldon brand suggested

Steps:

  • Preheat the oven to 400 degrees F. Cover the bottom of a medium, heavy-bottomed baking dish with the olive oil, balsamic vinegar, sugar, and fennel fronds. Season with salt.
  • Cut the onions in quarters lengthwise. Trim the root ends of the onions, still leaving them intact. Lay the onions cut side down in the baking dish in concentric circles, fitting them closely together. Nestle a fresh bay leaf between every few onion halves and top with the sage. Drizzle with a bit more olive oil and a few drops of balsamic vinegar. Season with salt.
  • Cover the pan with heavy-duty, restaurant-grade plastic wrap, which won't melt in the oven, and then aluminum foil. (Conventional plastic wrap will melt in the oven, so if you do not have restaurant-grade plastic wrap, skip it.) Put the onions in the oven until they're softened, about 40 minutes.
  • To check for doneness, remove the baking dish from the oven and carefully lift up one segment of the foil and plastic if you're using it, taking care not to burn yourself from the steam that arises from the pan; use a small sharp knife to check to see if the onions are tender. Otherwise, return the foil and plastic and return the onions to the oven for another 10 to 15 minutes, or until they're tender.

SWEET-AND-SOUR CIPOLLINE ONIONS



Sweet-and-Sour Cipolline Onions image

Categories     Onion     Side     Marinate     Cocktail Party     Quick & Easy     Vinegar     Red Wine     Spring     Edible Gift     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 10

2 lb cipolline or small (1 1/2-inch) white boiling onions, left unpeeled
1 cup sugar
1/4 cup water
1 cup dry red wine
1 cup red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
10 whole black peppercorns
1 Turkish or 1/2 California bay leaf
1 tablespoon balsamic vinegar

Steps:

  • Blanch onions in a large pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.
  • Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, gently swirling pan, until deep golden.
  • Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden). Return pan to heat and simmer, stirring, until caramel is dissolved.
  • Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf and simmer, uncovered, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to a bowl using a slotted spoon, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Stir in balsamic vinegar, then pour liquid over onions and cool to room temperature. Chill, covered, 1 to 3 days (for flavors to develop).
  • Serve chilled or at room temperature.

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