Best Sweet Sour Little Onions Recipes
SWEET-AND-SOUR ONIONS
Steps:
- Melt 2 tablespoons butter in a saucepan over medium heat. Add 1 each sliced Vidalia onion and red onion; cook, stirring, until soft, about 15 minutes. Add 1/4 cup ketchup, 1 tablespoon red wine vinegar, 2 teaspoons sugar, 1/2 teaspoon hot sauce, and salt and pepper to taste and heat through, 2 to 3 more minutes. Stir in 3 chopped scallions.
SWEET AND SOUR PEARL ONIONS
The initial blanching of the onions insures that they'll be tender when cooked through. If the raisins are hard, pour boiling water over them and let stand for 5 minutes. Drain and proceed with the recipe.
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Working in 2 batches, blanch the onions in a medium pot of boiling water for 3 minutes. Peel.
- Heat the oil over medium heat in a large skillet. Cook, turning the onions over as they brown, until almost tender, about 15 minutes. Add the broth, vinegar, sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce is slightly thickened and the onions are tender, 3 to 5 minutes. Stir in the salt and serve.
SWEET-AND-SOUR ONIONS
Steps:
- Cut a cross into root end of onions, and set aside. In a saute pan that will hold onions snugly in one layer, place onions, butter and enough water to come no more than 1 inch up sides of pan.
- Place pan over medium heat for about 20 minutes, turning onions occasionally. Add a little water if pan begins to run dry.
- Add vinegar, sugar and salt and pepper to taste. Turn onions again, and reduce heat to low. Continue to cook for 1 hour or more, turning onions occasionally, and adding a tablespoon or two of water whenever necessary. Onions are done when they are a rich, dark, golden brown all over, and are easily pierced when prodded with a fork. Serve hot, with pan juices.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 575 milligrams, Sugar 11 grams, TransFat 0 grams
SWEET & SOUR LITTLE ONIONS
You will find many ways to please your guests with this simple dish. The juicy, glazed onions are delicious as an hors d'oeuvre to be passed around, tossed in a salad, or served as a side dish with meats and fish. Here, I use balsamic vinegar to give the glazing syrup lots of flavor and a lovely caramel color, but you could use good wine vinegar as well. In which case, use just half the vinegar called for, and 1 teaspoon of honey. These onions are wonderful served warm from the pan or at room temperature and make a great house gift, packed in a nice jar with a label tied around the neck. They will keep in the refrigerator for a week or two and freeze well, too.
Yield serves 6
Number Of Ingredients 6
Steps:
- Bring a large saucepan of water to the boil, drop in all the peeled onions, and return the water to a simmer. Cook about 20 minutes, or until the onions are tender all the way through-pierce them with the point of a paring knife to test. Drain the cipolline and pat them dry.
- Heat the butter in the big skillet, and set it over medium-high heat. When it is melted, scatter the onions in the pan, and toss to roll and coat them with butter. Season with the salt, and cook, tossing frequently, until the onions are brown and caramelized all over, about 5 minutes.
- Pour the vinegar into the pan, and sprinkle the sugar into it (use more or less sugar to taste). Shake the skillet, rolling the onions around, as the vinegar comes to a boil and the sugar dissolves. Cook at a boil for 5 minutes or so, frequently tossing the onions, until the syrup thickens and lightly glazes the cipolline.
- Serve the cipolline warm, right from the pan with syrup drizzled on top, or cooled to room temperature (the glaze will thicken and can be spooned over).
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