Best Braised Onions With Orange And Balsamic Vinegar Recipes

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ORANGE, ONION, AND BALSAMIC SAUCE



Orange, Onion, and Balsamic Sauce image

Provided by Wesley Maloney

Categories     Sauce     Onion     Simmer     Gourmet     New Hampshire

Yield Makes about 1 cup

Number Of Ingredients 4

1 medium red onion
1 cup orange juice
1/2 cup balsamic vinegar
1 to 2 tablespoons sugar

Steps:

  • Halve onion through root end and cut crosswise into very thin slices. In a 1 1/2-quart heavy saucepan simmer onion with orange juice and vinegar, stirring occasionally, until liquid is reduced and thickened, 30 to 40 minutes. Stir in sugar and salt to taste and cook mixture over low heat, stirring, until sugar is dissolved. Serve sauce warm or at room temperature.

BRAISED ONIONS WITH ORANGE AND BALSAMIC VINEGAR



Braised Onions with Orange and Balsamic Vinegar image

Provided by Mark Bliss

Categories     Citrus     Onion     Side     Braise     Wheat/Gluten-Free     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 side-dish servings

Number Of Ingredients 6

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

Steps:

  • 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; sauté 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.

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