Braised Baby Onions with Orange Juice and Balsamic Vinegar
- 2 pounds fresh small cipolline onions or pearl onions
- ¾ cup balsamic vinegar
- ¾ cup fresh orange juice
- ¼ cup extra-virgin olive oil
Blanch 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 brow...