Orange Balsamic Cipolline Onions Orange Balsamic Cipolline Onions

Author: Canadian Living

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

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2005



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


  • Iron 6.0
  • Folate 8.0
  • Calcium 2.0
  • Vitamin A 9.0
  • Vitamin C 3.0
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Orange Balsamic Cipolline Onions