Kate's Recipe Book

September 26, 2010

Acid Goo Onions

Filed under: Condiment,Jonathan's Favourites,Side dish — Kate @ 9:09 am

Here’s one from the internet’s vast store which we particularly liked.  The way it turned out for us was very strong, and we found it’s best use was as a spread on toast.  A real hit with Jonathan.  If we follow the recipe next time, and it saves us the peeling time, this might become a regular.  Otherwise, peeling shallots is significantly worse than peeling garlic.

  • 2 pounds fresh small cipolline onions or pearl onions (we used shallots, and it was great)
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup fresh orange juice
  • 3/4 cup balsamic vinegar

The recipe calls for the following which we didn’t do: “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.”  I imagine this would have saved the 30+ minutes of peeling the little sons of mothers.

The rest of the official instructions we basically stuck to:  “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.)”

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