Braised Onions with Orange and Balsamic Vinegar Recipe

Braised Onions with Orange and Balsamic Vinegar Recipe

  • 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
  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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