Best 8 Cipollini Onion Kabobs Recipes

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**Grilled Cipollini Onion Kabobs: A Flavorful Summer Treat**

Fire up the grill and get ready for a delightful culinary experience with grilled cipollini onion kabobs. These sweet and savory skewers are the perfect addition to any summer gathering or barbecue. Made with tender cipollini onions, colorful bell peppers, and juicy cherry tomatoes, these kabobs are a feast for the eyes and the taste buds. Marinated in a flavorful blend of olive oil, herbs, and spices, the onions and vegetables caramelize beautifully on the grill, creating a symphony of flavors that will tantalize your senses. Served with a refreshing tzatziki sauce, these kabobs are a healthy and delicious way to enjoy the bounty of the season. Whether you're a seasoned grill master or a beginner, this recipe is easy to follow and guarantees a mouthwatering dish that will impress your friends and family. So gather your ingredients, preheat your grill, and embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

GRILLED CIPOLLINI ONIONS



Grilled Cipollini Onions image

This is a delicious side for any grilled meat or fish. The onions are sweet and grilling them brings out a creamy delicious favor. Cipollini onions have a paper-thin skin. Some people prefer to leave it on in the cooking process.

Provided by FrackFamily5 CA->CT

Categories     Side Dish     Vegetables     Onion

Time 55m

Yield 4

Number Of Ingredients 5

2 wooden skewers, or as needed
12 cipollini onions, peeled
½ cup coarsely chopped fresh basil
1 tablespoon olive oil
1 teaspoon seasoned salt (such as LAWRY'S®)

Steps:

  • Fill a shallow dish with water; soak wooden skewers in water for 30 minutes.
  • Place onions, basil, oil, and salt in a bowl; toss to coat onions. Refrigerate until flavors blend, 30 to 60 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Thread onions onto prepared skewers, weaving basil between onions.
  • Cook onions on the preheated grill, turning once, until sweet and tender, about 10 minutes.

Nutrition Facts : Calories 62.2 calories, Carbohydrate 7.4 g, Fat 3.4 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 229.7 mg, Sugar 5 g

HONEY ROASTED CIPOLLINI ONIONS



Honey Roasted Cipollini Onions image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

15 cipollini onions
Extra-virgin olive oil
About 1/3 cup balsamic vinegar
1/3 cup honey
1/2 bunch thyme, leaves removed
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees F.
  • Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
  • In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
  • In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.

KOBE BLEU CHEESE MINI-BURGERS WITH CIPOLLINI ONIONS IN BALSAMIC REDUCTION



Kobe Bleu Cheese Mini-Burgers with Cipollini Onions in Balsamic Reduction image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h5m

Yield 4 servings of 2 mini-burgers each

Number Of Ingredients 9

24 cipollini onions
1 tablespoon olive oil
1 cup balsamic vinegar
1 large egg, beaten
1 tablespoon Irvine Spices Smokey Rotisserie Seasoning
1 red onion, finely minced
1 pound ground Kobe beef
2 ounces bleu cheese, crumbled
8 mini-potato rolls (the dinner-roll size)

Steps:

  • In order to easily peel the cipollini onions, blanch them for 2 minutes in about 2 cups boiling water. Slip off the skins and remove the roots. Heat the olive oil in a medium saute pan over medium heat and saute the cipollini onions until they begin to soften and turn translucent. Deglaze the pan with the balsamic vinegar and reduce until the liquid is almost all gone. Set aside briefly.
  • Heat grill. In a mixing bowl combine egg, Smokey Rotisserie seasoning and onion and stir in beef, mixing well. Add crumbled bleu cheese and mix just enough to uniformly distribute without breaking up the cheese too much. Form into 8 small patties, about 2 ounces each. Grill both sides, transfer to potato rolls (which can be very briefly pre-toasted cut side down on the grill if you like), and garnish each with 3 cipollini onions.

EASY ROASTED CIPOLLINI ONIONS RECIPE



Easy Roasted Cipollini Onions Recipe image

Roasted cipollini onions become meltingly tender and sweet in the oven.

Provided by J. Kenji López-Alt

Categories     Side Dish     Sides

Time 35m

Yield 6

Number Of Ingredients 3

4 tablespoons (55g) unsalted butter
2 pounds (900g) cipollini onions, peeled and trimmed
Kosher salt and freshly ground black pepper

Steps:

  • Adjust oven rack to center position and preheat oven to 325°F (160°C). Melt butter in a large non-stick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 134 kcal, Carbohydrate 15 g, Cholesterol 20 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 110 mg, Sugar 7 g, Fat 8 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

CIPOLLINI ONIONS RECIPE WITH BALSAMIC GLAZE



Cipollini Onions Recipe with Balsamic Glaze image

Italian Cipollini Onions are the perfect gourmet side dish that you can make on the stovetop. Drizzled with a delicious balsamic glaze.

Provided by Michele Hall

Categories     SIDE DISH

Time 1h50m

Number Of Ingredients 9

2 pounds Cipollini Onions
1/3 Cup Sugar
1 tablespoon water
4 Tablespoons Butter, salted
2 Sprigs Rosemary or Thyme
1/2 cup GOOD balsamic vinegar
2 bayleaves
3 cups chicken or vegetable stock
salt and pepper to taste.

Steps:

  • Boil small pan of water. Add the cipollini onions and boil for 30-60 seconds. Remove them from the boiling water and submerge them in a bowl of ice water for 3 minutes.
  • Remove the onions from the cold water bath.
  • Cut off the end of the onion that is the bottom, then gently squeeze from the end that is the top with the paper at the top. The onion will pop right out leaving behind the outer paper layers.
  • In a heavy bottom pan add the sugar and water. Cook on medium heat until dark amber in color. Do not stir-- about 5-7 minutes.
  • Remove the pan from the heat and add the butter and the 1/2 cup of balsamic vinegar. Move pan back to the heat, whisking until it is all melted together. .
  • Add the peeled onions, bay leaves, chicken broth and rosemary or thmye sprigs and let simmer.
  • Reduce heat to low until onions are tender and the liquid is syrup-like --- about 90 minutes. Stirring occasionally.
  • Remove from heat. Using a slotted spoon lift onions out and place in a serving bowl. Remove the bay leaves and herb sprigs from the balsamic syrup.
  • Season to taste with salt and pepper.
  • In serving bowl, spoon a couple of tablespoons over the top of the onions, then place the rest of the glaze in a side dish for each person to add themselves.
  • Will keep in the fridge for 3-4 days. Store the glaze and onions separately. Warm gently in a pan on low heat before serving.

Nutrition Facts : Calories 348 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 279 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CIPOLLINI ONION KABOBS



Cipollini Onion Kabobs image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 10 kabobs

Number Of Ingredients 1

3 pounds cipollini onions, peeled and trimmed

Steps:

  • Soak ten 10-inch wooden skewers in water. Set aside. Bring a large pot of salted water to a rolling boil. Add onions, and return to the boil. Cook until just tender, about 5 minutes. Remove onions to a bowl of ice water to stop the cooking process.
  • Remove skewers from the water. Skewer onions horizontally (not through the root end), fitting about 8 onions on each skewer.
  • Place on the heated grill, and cook over low heat until brown and caramelized, about 30 minutes.

QUINCE WITH CIPOLLINI ONIONS AND BACON



Quince With Cipollini Onions and Bacon image

English settlers most likely brought quince seeds to Connecticut, where orchards now fill with them every fall. This year, the chef Eric Gorman's White Silo Farm and Winery in Sherman, which specializes in fruit wines, held its first weekend quince festival, with a number of quince dishes to taste. He plans to serve this one, combining quinces with bacon and onions, for Thanksgiving at the farm. A pinch of nutmeg (we are speaking of the so-called Nutmeg State, after all) adds spice.

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 pound cipollini onions
2 1/2 to 3 pounds quinces (about 5), peeled, cored and cut into 1-inch chunks
6 tablespoons pure syrup
1/2 pound thick-cut bacon
4 tablespoons good quality balsamic vinegar
3/4 teaspoon ground nutmeg
Salt and ground black pepper
1 tablespoon chopped flat-leaf parsley leaves
Leaves from 5 sprigs fresh thyme

Steps:

  • Bring 2 quarts water to a boil, add the onions, turn off the heat and let sit 5 minutes. Drain and allow to cool.
  • Heat oven to 425 degrees. Toss quinces with half the maple syrup and spread in a single layer in a large baking pan. Bake 25 minutes, until tender.
  • Peel and trim the onions. Quarter large ones; cut small ones in half. Fry bacon in a large sauté pan over medium heat until browned. Remove and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat. Add onions to the pan and sauté on medium until lightly browned, about 6 minutes.
  • Cut bacon strips in 3/4-inch pieces. Add to pan with onions. Reduce heat to low. Add remaining maple syrup and the vinegar. Fold in quince. Add nutmeg and season with salt and pepper. Add parsley and thyme. Gently fold ingredients together. Cook a few minutes, then serve warm.

SAUTEED CIPOLLINI ONIONS



Sauteed Cipollini Onions image

Make this to serve our Roasted Turkey with Garlic-Herb Butter.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

Coarse salt
1 1/2 pounds cipollini onions or small shallots, peeled
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely chopped fresh thyme

Steps:

  • Bring 6 cups water to a boil in a medium saucepan; add salt. Boil onions until softened, about 4 minutes. Drain, and pat dry. Set aside.
  • Heat butter and oil in a large saute pan over high heat, stirring to combine, until butter melts. Add onions, and cook, stirring occasionally, until browned,about 4 minutes. Reduce heat to medium-low; add thyme, and season with salt. Cover, and cook until onions are tender, 4 to 5 minutes. Serve warm.

Tips:

  • Choose the right type of onion: Cipollini onions are small, mild-flavored onions that are perfect for kabobs. They can be found at most grocery stores.
  • Prepare the onions properly: Peel the onions and cut them into 1-inch pieces. If the onions are large, you may need to cut them into quarters.
  • Marinate the onions: Marinating the onions in olive oil, herbs, and spices will help to flavor them and prevent them from drying out.
  • Skewer the onions: Thread the onion pieces onto skewers, alternating them with other vegetables or meat. You can also use wooden or metal skewers.
  • Cook the kabobs: Grill the kabobs over medium heat for 10-15 minutes, or until the onions are tender and slightly charred.
  • Serve the kabobs: Serve the kabobs hot off the grill. You can drizzle them with olive oil, balsamic vinegar, or your favorite sauce.

Conclusion:

Cipollini onion kabobs are a delicious and easy-to-make appetizer or side dish. They are perfect for summer cookouts or parties. The sweet and mild flavor of the onions pairs well with a variety of other vegetables and meats. Try experimenting with different marinades and skewers to create your own unique kabob recipe.

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