Balsamic vinegar and cipolline onions update a popular turkey side dish.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2005
Ingredients
Method
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.)
Nutritional facts <b>Per serving:</b> about
- Sodium 123 mg
- Protein 2 g
- Calories 70.0
- Total fat 2 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 6.0
- Folate 8.0
- Calcium 2.0
- Vitamin A 9.0
- Vitamin C 3.0
