Best 7 Roasted Cipollini Onions With Sherry Vinegar Recipes

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.

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.

ROASTED CIPOLLINI ONIONS WITH SHERRY VINEGAR

Steps:

• Preheat the oven to 425°. In a large pot of boiling, salted water, cook the cipollini until just tender, about 3 minutes. Drain and cool under cold running water. Trim and peel the onions and pat dry.
• Transfer the onions to a large ovenproof skillet and stir in the olive oil, thyme leaves, sugar, and 1/4 cup of the sherry vinegar. Bring to a simmer over moderate heat. Cover the skillet with foil and roast the onions in the upper third of the oven for about 20 minutes, until soft. Remove the foil and roast the onions for about 10 minutes, basting a few times with the juices, until lightly glazed.
• Transfer the skillet to the stove. Add the remaining 2 tablespoons of sherry vinegar and stir over moderate heat until the onions are richly glazed, about 2 minutes. Season with salt and plenty of pepper and serve.

SHERRY VINEGAR-GLAZED ONIONS

Steps:

• In a wide skillet with a lid, heat oil over medium heat until bubbling. Add onions and sauté over medium-low heat for about 10 minutes, gently rolling the onions about so they will brown as evenly as possible.
• Pour in vinegar and 1/4 cup water. Season with salt and a few grinds of pepper. Cover and simmer very gently until onions are perfectly tender but retain their shape. Start testing with a thin sharp knife after 15 minutes; depending on size, the onions may cook in 15 to 25 minutes. (Frozen onions will cook faster.) Taste one to make sure it is completely tender all the way through; do not undercook.
• Using a slotted spoon, transfer onions to a serving bowl. (Onions may be prepared up to this point 2 days ahead. Reserve onions and cooking liquid separately. Reheat onions in reserved liquid, adding water as needed, then transfer them to a bowl.)
• Raise heat and boil liquid to reduce it to a thick glaze. Taste and add salt, pepper and sweetener to taste. Stir in parsley and serve hot or warm.

LEATHER STORRS' ROASTED CIPOLLINI ONIONS WITH SHERRY CARAMEL

Steps:

• To make sherry caramel: In a heavy-bottomed pot, combine the sugar and water. Heat on medium, periodically swirling the pan to distribute the heat (do not stir). Cook until caramel is the color of cola, then add the vinegar. Stand back; it will hiss and spatter. Simmer the caramel for 8 minutes, stirring to dissolve any lumps that may have formed, and remove from the heat. Transfer to a container or squirt bottle when it has cooled slightly. This recipe makes more than enough for the onions, but it is difficult to make a smaller batch. To make onions: Put the onions in a large pot of salted, boiling water. After 1 minute (the water doesn't need to return to a boil), drain and transfer them to a sheet pan to cool. When you can handle them, peel off the skins and trim any roots and papery tops. It's best to roast the onions in the vessel they'll be served in (such as a cast-iron Le Creuset gratin pan or a nice ceramic baking dish), but failing that, use a heavy dish that will accommodate the onions in a single layer. Toss the onions, olive oil, rosemary, thyme, salt and pepper until evenly coated. Spread them in the pan and roast at 400 degrees until golden brown and tender (30 to 50 minutes). Remove the herb sprigs from the pan and add about 1 cup of the caramel to the onions. Return the pan to the oven and raise the temperature to 450 degrees. After 5 minutes remove the pan from the oven, and shake to coat the onions with the melted caramel. Repeat the shaking at 5-minute intervals two more times, until the onions are evenly coated with the caramel. Add the parsley, toss again, adjust the seasonings, garnish with rosemary and serve.

BALSAMIC-GLAZED CIPOLLINI ONIONS

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
• Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

ROASTED CIPOLLINI ONIONS WITH SHERRY CARAMEL

Steps:

• Move oven rack to upper position, allowing room for onion roasting pan. Preheat oven to 400. To make sherry caramel: In a heavy-bottomed pot, combine the sugar and water. Heat on medium, periodically swirling the pan to distribute the heat (do not stir). Cook until caramel is the color of cola, then add the vinegar. Stand back; it will hiss and spatter. Simmer the caramel for 8 minutes, stirring to dissolve any lumps that may have formed, and remove from the heat. Transfer to a container or squirt bottle when it has cooled slightly. This recipe makes more than enough for the onions, but it is difficult to make a smaller batch. To make onions: Put the onions in a large pot of salted, boiling water. After 1 minutes (the water doesn't need to return to a boil), drain and transfer them to a sheet pan to cool. When you can handle them, peel off the skins and trim any roots and papery tops. It's best to roast the onions in the vessel they'll be served in (such as a cast iron le creuset gratin pan or a nice ceramic baking dish), but failing that, use a heavy dish that will accommodate the onions in a single layer. Toss the onions, olive oil, rosemary, thyme, salt and pepper until evenly coated. Spread them in the pan and roast at 400 until golden brown and tender 30-50 minutes. Remove the herb sprigs from the pan and add about 1 cup of the caramel to the onions. Return the pan to the oven and raise the temperature to 450. After 5 minutes remove the pan from the oven, and shake to coat the onions with the melted caramel. Repeat the shaking at 5 minutes intervals 2 more times, until the onions are evenly coated with the caramel. Add the parsley, toss again, adjust the seasonings, garnish with rosemary and serve.