Braised Onions with Orange and Balsamic Vinegar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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.
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