Orange Balsamic Cipolline Onions

Balsamic vinegar and cipolline onions update a popular turkey side dish.

Servings: 12

Ingredients:

Nutritional Info
Per serving: about -
cal 70
pro 2 g
total fat 2 g
sat. fat 1 g
carb 12 g
fibre 1 g
chol 6 mg
sodium 123 mg
% RDI: -
calcium 2%
iron 6%
vit A 9%
vit C 3%
folate 8%
    3 pkg (each 10 oz/284 g) cipolline onions (about 48)
    2 tbsp (25 mL) butter or vegetable oil
    1/4 cup (50 mL) each orange juice and white balsamic vinegar
    1/2 tsp (2 mL) each salt and pepper

Preparation:

In large saucepan of boiling water, blanch onions for 1 minute; drain and transfer to bowl of ice water to cool. Peel onions, trimming root end if necessary.

In large skillet, melt butter over medium-high heat; sauté onions until golden, shaking pan often, 10 minutes.

Add orange juice, vinegar, salt and pepper; bring to boil. Cover and simmer over medium-low heat for 5 minutes. Uncover and simmer until onions are glazed and just tender, 5 to 7 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat in covered casserole dish in 400°F/200°C oven for 20 minutes, or in microwave at high for 5 minutes.)

Additional Information

  • Tip:
    Cipolline onions are small, flat Mediterranean onions found in many supermarkets and Italian markets. You can also use twice as many pearl onions, or 6 cooking onions, quartered and peeled but leaving root end intact.

Source

Canadian Living Magazine: December 2005



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