Best 3 Pickled Cipollini Onions In Sherry Recipes
In the realm of culinary delights, pickled cipollini onions in sherry stand as a testament to the transformative power of pickling. These diminutive onions, often overshadowed by their larger counterparts, are elevated to a state of tangy, sweet, and savory perfection through a process that combines the best of pickling techniques with the subtle nuances of sherry. This article presents a collection of recipes that explore the diverse culinary expressions of pickled cipollini onions, ranging from a classic Spanish-inspired escabeche to a refreshing summer salad and a sophisticated hors d'oeuvre.
**Recipe 1: Spanish Escabeche with Pickled Cipollini Onions**
This traditional Spanish dish showcases the harmonious marriage of pickled cipollini onions with tender pieces of chicken, briny olives, and a medley of aromatic spices. The escabeche marinade, a delicate balance of vinegar, white wine, and olive oil, infuses the ingredients with a symphony of flavors, creating a dish that is both comforting and vibrant.
**Recipe 2: Pickled Cipollini Onion and Arugula Salad**
In this refreshing summer salad, pickled cipollini onions take center stage, adding a burst of tanginess to the mix of peppery arugula, sweet cherry tomatoes, and crumbled feta cheese. A simple lemon-herb dressing ties the salad together, resulting in a light and flavorful dish that is perfect for a warm afternoon.
**Recipe 3: Pickled Cipollini Onion Crostini with Goat Cheese**
These elegant hors d'oeuvres are a delightful combination of textures and flavors. Crisp crostini are topped with a creamy goat cheese spread, pickled cipollini onions, and a drizzle of honey. The sweetness of the honey complements the tangy onions and the creamy goat cheese, creating a sophisticated and irresistible bite.
**Recipe 4: Pickled Cipollini Onions with Prosciutto and Melon**
In this unique and refreshing appetizer, the sweet and juicy melon is paired with salty prosciutto and tangy pickled cipollini onions. The combination of flavors is unexpected yet harmonious, creating a delightful interplay of sweet, salty, and sour. Drizzle with a balsamic reduction for an added touch of sophistication.
BALSAMIC GLAZED CIPOLLINI ONIONS (CIPOLLINI AGRODOLCE)
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
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
PICKLED CIPOLLINI ONIONS IN SHERRY
I can find Cipollini onions at Trader Joes.Cooking Light, SEPTEMBER 2003 "Serve these traditional English-style sweet-sour-spicy pickled onions as a first course with cheese, sliced or chopped in a salad, or thinly sliced and heated with a ribeye steak. Boiling the onions in salted water keeps them crisp. Let them sit a month to absorb the subtleties of the pickling liquid. Keep the spices whole to prevent clouding and sediment."
Provided by dicentra
Categories Lunch/Snacks
Time 30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Combine 1 1/2 cups water, salt, and onions in a bowl. Cover mixture and refrigerate overnight.
- Combine 1/2 cup water, sherry vinegar, malt vinegar, cream sherry, brown sugar, mustard seeds, fennel seeds, peppercorns, and red chile in a nonaluminum saucepan, and bring mixture to a boil, stirring to dissolve sugar. Reduce heat, and simmer 5 minutes. Remove mixture from heat, and let stand 1 hour.
- Drain onions. Rinse onions and pat them dry. Add onions to the vinegar mixture, and bring to a boil.
- Reduce heat, and simmer mixture for 3 minutes. Place onions, bay leaves, and rosemary in hot jars; cover onion mixture with hot vinegar mixture, leaving 1/4-inch head space.
- Cover jars with metal lids, and screw on the bands. Cool completely. Refrigerate onions at least 1 month before serving.
Nutrition Facts : Calories 36.6, Fat 0.1, Sodium 2358.9, Carbohydrate 6.6, Fiber 0.5, Sugar 4.3, Protein 0.4
GRILLED CIPOLLINI ONIONS
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
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
Tips:
- Choose the right onions. Cipollini onions are small, white onions with a mild flavor that is perfect for pickling. You can also use pearl onions or shallots.
- Use a good quality vinegar. The type of vinegar you use will greatly affect the flavor of your pickled onions. For a classic flavor, use white wine vinegar or sherry vinegar. For a more complex flavor, try using balsamic vinegar or apple cider vinegar.
- Add some spices. You can add a variety of spices to your pickled onions to give them more flavor. Some popular choices include mustard seeds, coriander seeds, fennel seeds, and bay leaves.
- Let the onions pickle for at least 2 weeks. The longer you let the onions pickle, the more flavorful they will become. However, you can start eating them after a few days if you can't wait that long.
Conclusion:
Pickled cipollini onions are a delicious and versatile condiment that can be used in a variety of dishes. They are perfect for adding a tangy flavor to salads, sandwiches, and burgers. They can also be used as a garnish for cocktails or as a topping for pizzas and tacos. If you are looking for a new and exciting way to enjoy onions, give pickled cipollini onions a try. You won't be disappointed.
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