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% |
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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
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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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For more ideas on cooking with Real Cream, click here |
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