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Gallery Pan-Roasted Balsamic Onions Recipe Summary Servings: 10
Ingredients Ingredient Checklist 10 ounces white pearl onions 10 ounces red pearl onions 10 ounces cipollini onions 2 1/4 pounds leeks 5 tablespoons olive oil 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 1/4 cup balsamic vinegar 1 cup Homemade Chicken Stock 2 tablespoons unsalted butter 1/2 teaspoon fresh thyme leaves
Gallery Pan-Roasted Balsamic Onions
Recipe Summary Servings: 10
Gallery
Pan-Roasted Balsamic Onions
Pan-Roasted Balsamic Onions
Pan-Roasted Balsamic Onions
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 10 ounces white pearl onions 10 ounces red pearl onions 10 ounces cipollini onions 2 1/4 pounds leeks 5 tablespoons olive oil 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 1/4 cup balsamic vinegar 1 cup Homemade Chicken Stock 2 tablespoons unsalted butter 1/2 teaspoon fresh thyme leaves
Directions
Bring a medium saucepan of water to a boil. Add white and red pearl and cipollini onions, and boil for 1 minute. Drain. Let stand until cool enough to handle, then carefully peel, leaving root and stem ends intact. Transfer to a large bowl, and add 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.
Meanwhile, remove any damaged outer leaves from leeks, then trim and discard dark-green tops. Trim roots of leeks without cutting off the base. Cut them in half lengthwise, and let soak in a large bowl of cold water for 5 to 10 minutes to rid them of dirt and sand. Lift leeks from water, pat dry, and place in a medium bowl. Add 1 tablespoon olive oil and 1/2 teaspoon salt; toss to combine.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and leeks. Saute leeks until slightly tender and lightly browned, about 5 minutes. Remove leeks from skillet, and set aside.
Add remaining tablespoon oil and white, red, and cipollini onions to skillet, and saute turning occasionally, until browned all over, about 5 to 7 minutes.
Reduce heat to medium low, and add balsamic vinegar and stock; cover skillet, and cook until onions are tender, 20 to 30 minutes, adding the leeks to pan after 10 to 15 minutes. Uncover, and add butter; increase heat to high, and cook, shaking pan occasionally, until liquid reduces to a glaze and coats the onions, 3 to 4 minutes. Transfer to a serving dish, and garnish with thyme leaves. Season with salt and pepper if desired, and serve immediately.
Reviews (3)
Add Rating & Review 13 Ratings 5 star values: 5 4 star values: 3 3 star values: 2 2 star values: 3 1 star values: 0
Reviews (3)
Add Rating & Review 13 Ratings 5 star values: 5 4 star values: 3 3 star values: 2 2 star values: 3 1 star values: 0
Add Rating & Review
13 Ratings 5 star values: 5 4 star values: 3 3 star values: 2 2 star values: 3 1 star values: 0
13 Ratings 5 star values: 5 4 star values: 3 3 star values: 2 2 star values: 3 1 star values: 0
13 Ratings 5 star values: 5 4 star values: 3 3 star values: 2 2 star values: 3 1 star values: 0
5 star values: 5 4 star values: 3 3 star values: 2 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 11/18/2014 Yummmmy! This is a delicious accent to your turkey dinner! I have made this dish every year and shared the recipe with friends. And the next day it's even better! Enjoy! Martha Stewart Member Rating: Unrated 11/26/2008 This is a delicious recipe. A real favorite at my house and not just at the holidays. Yummmmmmm Martha Stewart Member Rating: Unrated 11/20/2008 I made this dish for last thanksgiving at it was a hit. Everyone loved it so much I'm making it again this year. I used vegetable stock instead of chicken stock.Martha Stewart Member
Rating: Unrated 11/18/2014
Yummmmy! This is a delicious accent to your turkey dinner! I have made this dish every year and shared the recipe with friends. And the next day it’s even better! Enjoy!
Rating: Unrated
Rating: Unrated 11/26/2008
This is a delicious recipe. A real favorite at my house and not just at the holidays. Yummmmmmm
Rating: Unrated 11/20/2008
I made this dish for last thanksgiving at it was a hit. Everyone loved it so much I’m making it again this year. I used vegetable stock instead of chicken stock.
All Reviews for Pan-Roasted Balsamic Onions
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All Reviews for Pan-Roasted Balsamic Onions
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
