If you can’t find cipollini onions, substitute pearl onions. For easy peeling, drop onions into boiling water and cook for one minute. Drain, rinse with cold water, and trim ends; the peels will easily slip off. Prepare this dish up to a day in advance; reheat in a skillet over medium heat, adding one to two tablespoons water if necessary. From , this originally appeared in Cooking Light. Serves 8.
Ingredients
- 1 tablespoon butter
- 1 1/4 pounds cipollini onions, peeled
- 1 cup water
- 1 teaspoon grated orange rind
- 1/3 cup fresh orange juice
- 2 tablespoons brown sugar
- 2 tablespoons sherry vinegar or cider vinegar
- 1 teaspoon crushed coriander seeds
- 1 1/2 pounds carrots, peeled and cut into (1/2-inch) diagonal slices
- 2 tablespoons coarsely chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
Melt butter in a large nonstick skillet over medium-high heat. Add onions, and sauté 3 minutes or until golden. Add water and next 6 ingredients (through carrots); bring to a boil. Reduce heat; simmer 18 minutes or until vegetables are tender and liquid almost evaporates, stirring occasionally. Remove from heat; stir in cilantro, salt, and pepper.
