BRAISED BABY ONIONS WITH ORANGE JUICE AND BALSAMIC VINEGAR

By gaster16

Ingredients

• 2 lbs. 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

Preparation

Step 1

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 saute 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.