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Orange Braised Onions

2 pounds fresh pearl onions
1/4 cup extra virgin olive oil
3/4 cup orange juice
3/4 cup balsamic vinegar

Blanch onions in a large pot of boiling, salted water 15 seconds.  Using a
slotted spoon, transfer onions to a large bowl of ice water to cool. 
Trim root end of onions and peel. 

Heat oil in a large, non-stick skillet over high heat.  Add onions and saute
until onions are a deep golden brown color, about 9 minutes.  Add orange juice
and vinegar.  Bring to a boil, scraping up browned bits.  Reduce heat to
medium-low, cover and simmer until onions are just tender, about 8 minutes.
Using a slotted spoon, transfer onions to a 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. 

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