Caramelized Baby Onions

 

Ingredients:

• 2 tbsp (30ml) olive oil
• 1 pound (500g) baby onions
• 2 tbsp (30ml) maple syrup
• 2 tbsp (30ml) balsamic vinegar
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 bay leaves
• 1 cup (235ml) water

Preparation:

1. Start by peeling the onions.
2. Heat the oil in a large skillet over medium heat. Once hot, add the peeled onions and sautée for 5-7 minutes, or until they start to brown.
3. Add the maple syrup and balsamic vinegar and cook for another 2-3 minutes, stirring regularly to prevent the onions from burning. Season with salt and pepper, and add the bay leaves.
4. Pour in the water and cover with a lid. Let cook covered for 40-45 minutes, or until onions are soft. You can test doneness by using a toothpick or knife, the onions should be very soft.
5. Remove from heat and transfer to a serving plate. You can eat the onions warm as a side with mashed potatoes, roasts, etc, or transfer to a jar, cover with oil and store in the refrigerator for several weeks.
6. Sweet and sour onions are delicious as an appetizer, as part of an antipasto platter, or used in salads, hummus, sandwiches, etc.

https://fullofplants.com/caramelized-baby-onions/

Greek Tuna Salad Collard Wraps

Ingredients:

• 2 large collard green leaves cleaned and de-ribbed
• 1 5 oz can of sustainable tuna
• 1 TBSP Dijon mustard
• 2 TBSP diced tomatoes
• 2 TBSP diced Kalamata olives
• 2 TBSP sliced marinated artichokes
• 2 TBSP diced red onion
• 2 TBSP diced roasted red pepper
• 1/2-1 avocado mashed
• S+P to taste

Instructions:

1. Thoroughly wash the collard greens and gently pat dry. With a pairing knife or a small knife, carefully trim down the rib in the center of the leaf so it's level with the rest of the leaf. This makes it easier to roll. Set aside.
2. In a bowl, mix all ingredients from the tuna down to the salt and pepper. With a fork, mash and blend until thoroughly mixed.
3. Spoon half of the mixture into the center of one collard leaf, and the other half in the other collard leaf.
4. Taking one of the long edges of the leaf, fold over the mixture and tuck the leaf beneath the mixture securely. Roll forward once, then bring in the sides and tuck them in, then continue to roll until done.
5. Cut in half and enjoy!

https://www.killingthyme.net/2017/05/24/greek-tuna-salad-collard-wrap/

Braised Baby Onions with Orange Juice and Balsamic Vinegar

Ingredients:
• 2 pounds fresh small cipolline onions or pearl onions
• 1/4 cup extra-virgin olive oil
• 3/4 cup fresh orange juice
• 3/4 cup balsamic vinegar


Directions:

Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.
Heat oil in large nonstick skillet over high heat. Add onions and sauté until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)

Source: http://www.epicurious.com/recipes/food/views/Braised-Baby-Onions-with-Orange-Juice-and-Balsamic-Vinegar-232100#ixzz1T2Mihl1t