Pan Roasted Balsamic Onions Recipe

Looking for an easy Pan Roasted Balsamic Onions recipe? Learn how to make Pan Roasted Balsamic Onions using healthy ingredients.


Submitted by shellylazar

Makes 15 servings



Side dish should include 10 oz each of white pearl onions, red pearl onions, cipolline onions

Recipe Ingredients for Pan Roasted Balsamic Onions

30 ounces pearl onions
2 1/4 pounds leeks
5 tablespoons olive oil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 cup balsamic vinegar
1 cup homemade or low sodium chicken stock
2 tablespoons unsalted butter
1/2 teaspoon fresh thyme leaves

Recipe Directions for Pan Roasted Balsamic Onions

  1. Bring a medium saucepan of water to a boil . Add red and white pearl and cipolline 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.

  2. Meanwhile, remove any damaged outer leaves from leeks then trim and discard dark green tops. Trim roots of leeks with out cutting off the base. Cut them in half length wise 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.

  3. 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.

  4. Add remaining tablespoon oil and white, red, and cipolline onions to skillet and saute turning occasionally, until browned all over, about 5 to 7 minutes.

  5. Reduce heat to medium low and add balsamic vinegar and stock, cover skillet and cook until onions are tender, about 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 glase 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.

Categories

Side Dish

Nutrition Facts
Serving Size 151.8g
Amount Per Serving
Calories
120
Calories from Fat
57
% Daily Value*
Total Fat
6.3g
10%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
4mg
1%
Sodium
264mg
11%
Potassium
209mg
6%
Total Carbohydrates
15.0g
5%
Dietary Fiber
2.2g
9%
Sugars
5.0g
Protein
1.8g
Vitamin A 24% Vitamin C 21%
Calcium 5% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in cholesterol
  • High in manganese
  • High in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sugar
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