Best 8 Cipollini Onion Kabobs Recipes

GRILLED CIPOLLINI ONIONS

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.

HONEY ROASTED CIPOLLINI ONIONS

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

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

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.

CIPOLLINI ONIONS RECIPE WITH BALSAMIC GLAZE

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.

CIPOLLINI ONION KABOBS

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

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

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.