This recipe hails originally from Chef Mark Bliss of Restaurant Biga in San Antonio, Texas, and was originally published in Bon Appétit in 1996. Cipollini onions are perfect for roasting whole due to their flat shape. Serve as a side dish with 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. Fill a large bowl or sink with cool water and ice cubes.
Add onions to boiling water and cook for 2 minutes. Drain and immediately plunge onions into an ice bath to cool for one minute. Drain. Peel onions and cut off root ends.
Melt butter and olive oil in a large sauté pan over medium heat. Add onions. Sauté onions turning gently, until onions are golden brown and tender, about 10 minutes.
Add orange juice, balsamic vinegar, and 2 tablespoons of water to the pan. Reduce heat to medium-low. Simmer until liquid is reduced to a syrupy glaze, about 4 minutes. Season to taste with salt and freshly ground pepper.
YIELD: Makes 6 side dish servings.
SOURCE: Adapted from a recipe by Chef Mark Bliss, published in Bon Appétit, September 1996
