5 minutes.
For the roasted cipollini and tomatoes:
Heat the
Place unpeeled onions in a bowl and cover
Prepare cipollini (see tips in description above).
Melt butter & olive oil over medium heat, add onions & sautee until slightly soft & slightly golden brown, approximately 6-10 minutes depending on size of onions.
Add remaining ingredients & reduce heat to medium-low. Cook onions in liquid until liquid is reduced & has a light syrup consistency. Season with salt & pepper if desired. Plate & Serve.
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.
Bring a large pot of water to a boil. Add onions and simmer until tender, about 20 minutes. Drain and pat dry.
Melt butter in a large skillet over medium-high heat. Add onions and stir until well coated with butter. Season with salt. Cook and stir until onions are brown and caramelized, about 5 minutes. Pour in vinegar and sprinkle with sugar. Continue cooking and stirring until vinegar comes to a boil. Boil until vinegar thickens and glazes onions, about 5 minutes. Serve hot or cooled with vinegar syrup drizzled on top.
op and root end of onions. Cook onions in boiling water 2
Combine cipollini onions, vinegar, and salt in a
Place onions in a single layer in a large pot.
Add equal amounts of wine and water, enough to cover the onions.
Add olive oil, salt, pepper, and red chili pepper if using.
Bring to a boil, cover and boil slowly for 10 minutes, stirring occasionally.
Remove cover and add sugar, vinegar, and tomato paste, stirring to combine.
Boil down liquid, stirring often, to glaze onions with juices, until the sauce has thickened and the onions are tender, about 25 minutes.
Remove chile before serving.
cups water, salt, and onions in a bowl. Cover mixture
ry. Set aside.
Place onions in boiling water; cook until
edium-high heat.
Add onions; cook for 3 minutes or
igh heat.
Add the onions, celery, bell peppers, garlic, cayenne
Prepare the Roasted Garlic Cream recipe. (see below).
Grill the
hicken with the Roasted Garlic mayonnaise, celery and green onions.
To
Preheat the oven to 400 degrees.
Slice the red potatoes until they are about the same size as the onions.
Skin the onions. You may want to boil them for a minute and then shock them in cold water to make this easier.
Toss onions and potatoes with olive oil in a large bowl.
Add rosemary and Nature's Seasoning (other all-purpose seasonings can be substituted. Add salt if the seasoning does not include it).
Roast the potatoes until they are brown and crispy.
For crispier potatoes, chop the potatoes and onions to a smaller size.
Place the sour cream in a bowl. Stir in the roasted peppers, onions and basil.
Garnish with additional basil leaves.
he roots, into sixths. Mix onions with olive oil, vinegar and
Roasted Garlic:
Peel off the
Preheat oven to 400\u00b0F.
Remove the 1st layer of skin from the onions. With a knife take off the bottom core end of the onion to give it a flat base.
Make two cuts in the top in a cross shape cutting 1/2 way through the onion (Do not cut through into quarters!).
Mush the butter and thyme together, and then push into the gaps of the onions. Season with a good pinch of salt and pepper.
Cook the onions tightly packed in a earthen ware dish on a light bed of sea salt.
Place in the preheated oven for about 30-35 minutes.
Heat oven to 475 degrees F.
Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.
Roast 40-45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.
Add olives, cheese and parsley; toss to combine.
Transfer to a large serving bowl.
Serve hot, warm or at room temperature.