Best Balsamic Pickled Baby Red Onions Recipes

BALSAMIC ONIONS

Steps:

• Preheat the oven to 375 degrees.
• Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.

PICKLED RED ONIONS

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

BALSAMIC PICKLED BABY RED ONIONS

Steps:

• Steam unpeeled onions in the microwave on high 2-4 minutes until soft but not mushy. Remove and let cool, then cut off the root end and just squeeze the bulb out of the skin. Discard skins and place bulbs in medium heatproof bowl.
• In small saucepan, mix remaining ingredients and bring to simmer. Simmer til sugar is disolved, then adjust taste to your liking, adding more of any of the ingredients to make more or less sweet, vinegary, spicy, etc. pour hot mixture over onions in bowl and let marinate. Best if marinated longer, but I think mine waited about an hour or two before they were served.
• As I said, this is not really much of a recipe, more of an afterthought. But they were good.

ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

PICKLED RED ONIONS

Steps:

• Toast the coriander seed in a small, dry sauté pan over medium heat until its aroma is released, about 2 minutes. Add the mustard seed to the same pan and toast for 1 additional minute. Soak the onions in ice water, then drain and pat dry.
• In a small sauce pot, slowly bring the vinegars, sugar, bay leaves, and thyme to a boil. Adjust the flavor with water if too acidic. Pour this mixture over the onions in a medium, heat-proof bowl; allow to sit for 5 minutes. Drain off the excess vinegar, season with salt and pepper, then toss lightly with the olive oil. Store the picked onions in an airtight jar in the refrigerator until ready for use.

BALSAMIC RED ONIONS

Steps:

• Heat broiler, with rack in top position. On a rimmed baking sheet, place red onions in a single layer and drizzle with olive oil, turning to coat with oil. Season with salt and pepper. Broil onions until lightly charred, 4 minutes. Flip and brush with balsamic vinegar. Broil until lightly charred, 4 minutes. To serve, transfer to a platter and sprinkle with parsley. Serve warm or at room temperature.

BALSAMIC PICKLED SHALLOTS

Steps:

• Tip the shallots into a large bowl, pour over a kettleful of boiling water, leave to stand for a minute, then drain. When cool enough to handle, sit down, turn the radio on and get peeling.
• Set the peeled shallots aside and place all the other ingredients except the balsamic vinegar into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 8-10 mins until just tender. Use a slotted spoon to scoop the shallots and basil out into sterilised jars (see Know-how, below), then boil the liquid vigorously for 5 mins. Turn the heat off, stir in the balsamic vinegar, then pour over the shallots to cover. Seal the jars and leave for at least 3 days. Will keep for up to 3 months.