Recipe: Braised Onions with Orange and Balsamic Vinegar

BRAISED ONIONS WITH ORANGE AND BALSAMIC VINEGAR

"At Restaurant Biga in San Antonio, owner-chef Bruce Auden's co-chef, Mark Bliss, created this lovely side dish. He pairs it with roast pork, chicken or lamb. Cipolline onions are small, sweet Mediterranean onions; they are available at some supermarkets."

2 pounds cipolline onions or boiling onions

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
6 tablespoons orange juice
6 tablespoons balsamic vinegar
2 tablespoons water

Bring large pot of water to boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends.

Melt butter with oil in large nonstick skillet over medium heat. Add onions; saut until brown and tender, about 10 minutes. Add orange juice, vinegar and 2 tablespoons water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper.

6 side-dish servings.

Bon App tit
September 1996