Try pairing a dish of braised pearl onions, cipollini onions or even shallots with your next dinner menu. Peeled and sauteed in a touch of butter to start, the onions are then covered in a mixture of tangy balsamic vinegar and fresh orange juice for a slight sweetness. As the liquids reduce down to a flavorful syrup, the onions are tenderizing and absorbing both flavors. Seeing that I love the flavor profile of oranges and fresh tarragon, a snip or two of the fresh herb right into the pot adds a lovely, light anise flavor.
(To view this recipe, click on the blue title of the blog post above*)
Balsamic-Braised Pearl Onions with Orange & Tarragon
Ingredients:
- 10 oz. pearl onions (blanched in boiling water for 2 minutes, then peeled*)
- 1 1/2 Tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon of black pepper
- juice of 1 navel orange or tangelo
- 1/4 cup aged balsamic vinegar
- 1 Tablespoon chopped, fresh tarragon
Directions:
- In a medium saute pan, melt the butter along with the peeled pearl onions over medium heat. Season with salt and pepper. Saute for 3-4 minutes, or until lightly caramelized.
- Add in the orange juice and the vinegar; bring to a boil then reduce to a simmer. Cook an additional 10-12 minutes or until the liquid is syrupy and reduced by half. Serve with the chopped herbs stirred in.
Tagged: balsamic and orange onions, balsamic vinegar, braised, braised pearl onions, Cipollini onions, fresh orange juice, fresh tarragon, orange juice, pearl onions, side dish, vegetarian side dish
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