Braised Onions with Orange and Balsamic Vinegar

Braised Onions with Orange and Balsamic Vinegar

Info

Rating
Calories
155.0
Protein
2.0
Sodium
11.0
Fat
9.0

Description

At Restaurant Biga in San Antonio, owner-chef Bruce Auden's co-chef, Mark Bliss, created this lovely side dish. He pairs it with roast pork, chicken or lamb. Cipolline onions are small, sweet Mediterranean onions; they are available at some supermarkets.

Ingredients

2 pounds cipolline onions or boiling onions
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
6 tablespoons orange juice
6 tablespoons balsamic vinegar
2 tablespoons water

Directions

  1. Bring large pot of water to boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends.
  2. Melt butter with oil in large nonstick skillet over medium heat. Add onions; sauté until brown and tender, about 10 minutes. Add orange juice, vinegar and 2 tablespoons water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper.

Tags

    Citrus Onion Side Braise Wheat/Gluten-Free Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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