Braised Baby Onions With Orange Juice And Balsamic Vinegar – a delicious recipe with onions, extra-virgin olive oil, orange juice, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.
2
Heat oil in large nonstick skillet over high heat. Add onions and saute until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium 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. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)
253
kcal
Calories
15
g
Fat
26
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 pounds fresh small cipolline onions or pearl onions, 1/4 cup extra-virgin olive oil, 3/4 cup fresh orange juice, 3/4 cup balsamic vinegar.
Yes, Braised Baby Onions With Orange Juice And Balsamic Vinegar falls under the General category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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