Cipollini onions—small, flat, and naturally sweet—are perfect for braising and take on a silky texture when cooked. A glaze of fresh orange juice and balsamic vinegar adds brightness and depth, making these onions a versatile pairing for roast pork, lamb, turkey, or chicken.
INGREDIENTS:
2 pounds cipollini onions
2 tablespoons butter
2 tablespoons extra virgin olive oil
6 tablespoons orange juice
6 tablespoons balsamic vinegar
2 tablespoons water
METHOD:
Bring a large pot of water to a boil. Prepare a large bowl of ice water. Add cipollini onions to the boiling water and cook for 2 minutes. Drain and immediately plunge into the ice bath for 1 minute. Drain again, then peel onions and trim root ends.
In a large sauté pan, melt butter with olive oil over medium heat. Add peeled onions and cook, turning gently, until golden brown and tender, about 10 minutes.
Add orange juice, balsamic vinegar, and water. Reduce heat to medium-low and simmer until the liquid reduces to a syrupy glaze, about 4–6 minutes. Stir occasionally to coat the onions evenly.
Taste and season with salt and pepper. Serve warm as a side dish.
YIELD: Makes 6 side dish servings.
SOURCE: Adapted from a recipe by Chef Mark Bliss, Bon Appétit, September 1996.
