Braised Baby Onions with Orange Juice and Balsamic Vinegar
Braised Baby Onions with Orange Juice and Balsamic Vinegar is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Blanch onions in large pot of boiling salted water 15 seconds.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlanch onions in large pot of boiling salted water 15 seconds.
Using slotted spoon, transfer to large bowl of ice water to cool.
Trim root end if necessary, leaving core intact.
Peel onions.
Heat oil in large nonstick skillet over high heat.
Add onions and sauté until onions have deep golden brown spots, about 9 minutes.
Add orange juice and vinegar; bring to boil, scraping up browned bits.
Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes.
Using slotted spoon, transfer onions to medium bowl.
Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes.
Pour over onions.
Serve warm or at room temperature. (Can be made 1 day ahead.
Cover and chill.
Rewarm or bring to room temperature before serving.).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.