Cipolline Onions Braised with Orange Juice & Balsamic Vinegar
Whole cipolline onions caramelized then simmered in orange juice and balsamic vinegar until glazed and tender.
Ingredients
2 lbs. cipolline onions
¼ cup extra virgin olive oil
¾ cup balsamic vinegar
¾ cup fresh orange juice
Directions
Boil the onions in water 1-2 minutes, drain, cool, trim and peel, keeping them whole.
Sauté in olive oil until deep gold, about 9 minutes. Add the orange juice and balsamic vinegar, bring to a boil, scraping up the pan.
Cover and simmer until tender when pierced. Remove the onions, reduce the juices to about 2/3 cup, return the onions to glaze, and serve at room temperature.
