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.
