Best 4 Onions Glazed With Pomegranate Molasses Recipes

POMEGRANATE-GLAZED HAM WITH JAMMY CIPOLLINIS

Steps:

• Preheat oven to 325 degrees, with a rack in lower third. Prepare an ice-water bath. Bring a pot of water to a boil. Trim 1/4 inch off root end of each onion, then cook onions in pot until just beginning to soften, 3 to 4 minutes. Transfer to ice-water bath, slip off skins, and cut into quarters. (Quartered onions can be refrigerated up to 2 days.)
• Stir together molasses, brown sugar, honey, mustard, allspice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place ham in a large roasting pan, cut-side down; baste generously with glaze. Scatter onions around ham and pour in 1/2 cup water.
• Cover ham with parchment-lined foil; roast until a thermometer inserted into thickest part (not touching bone) reads 125 degrees, 1 hour to 1 hour, 15 minutes. Uncover, baste with more glaze, and return to oven. Increase heat to 400 degrees and roast, basting and rotating pan once, until outside is crisp, 15 to 20 minutes more. Transfer to a serving platter; tent with foil.
• Return roasting pan with onions to oven; roast until sauce has thickened slightly and onions are caramelized, 15 to 20 minutes more. Transfer onions and pan drippings to a serving vessel; skim fat from top. Serve ham with biscuits, mustard, onions, apples, and parsley.

ONIONS GLAZED WITH POMEGRANATE MOLASSES

Steps:

• Bring a medium pot of water to a boil over high heat. Drop the onions into the water; blanch for 1 minute, then drain them and rinse quickly with cold water. Drain again. Use a paring knife to trim off the root ends, and peel the onions. Heat the oil and butter in a medium skillet (just large enough to hold the onions in a single layer) over medium-low heat until the butter melts. Add the ginger, garlic, cinnamon stick and bay leaf; cook, stirring occasionally, until the mixture is fragrant and the ginger and garlic have softened, about 4 minutes. Add the onions, stir to coat, and season with the crushed red pepper flakes, salt and and a pinch of the black pepper. Add just enough water to come about one-third of the way up the sides of the onions. Once the water begins to bubble at the edges, cover the skillet and adjust the heat as needed so the liquid bubbles at the edges. Braise until the onions are tender enough to easily pierce with the tip of a paring knife, 20 to 30 minutes, depending on their size. Uncover; increase the heat to medium-high and bring the liquid to a full boil. Discard the cinnamon stick and bay leaf. When there is just under 1/4 inch of liquid left in the skillet, add the pomegranate molasses. Cook, shaking the pan to prevent the onions from sticking, until the pan liquid is reduced to a glaze and the onions are well coated. Taste, and adjust the seasoning as needed. Top with a scattering of the cilantro or parsley (to taste) and, if using, the pomegranate seeds. Serve hot or warm.

ROASTED CORNISH HENS WITH POMEGRANATE-MOLASSES GLAZE

Steps:

• In a small bowl, whisk together the pomegranate molasses, oil, and pepper. Place each hen in a large resealable plastic bag. Divide the marinade evenly between the bags; add the sliced onion and garlic. Seal the bags; turn to coat. Refrigerate at least 4 hours or overnight, turning occasionally.
• Preheat the oven to 350°F, with the rack in the lower third. Line a shallow roasting pan or rimmed baking sheet with a roasting rack, and coat the rack with spray; set aside.
• Remove the hens from the plastic bags, letting excess marinade drip off. Place the hens on the rack, breast side up, and tuck the wing tips under the body. Fill each cavity with 4 onion and 4 lemon wedges; tie the legs with kitchen twine. Brush with butter; sprinkle with salt and pepper.
• Transfer to the oven, and roast until the hens are golden and cooked through, about 1 1/2 hours, rotating the pan every half-hour. If the skin starts to get too dark, cover loosely with foil. Remove from the oven; serve warm.

GLAZED ONIONS

Steps:

• Blanch the peeled onions for 5 minutes in boiling salted water.
• Drain them, pat them dry and set aside.
• Melt the butter in a skillet. Add the remaining ingredients and stir until smooth.
• Add the onions and saute on low heat, occasionally basting the onions with the glaze.
• Turn the onions over at least once.
• After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown.
• Serve immediately.