Serve with crostini as part of an antipasti course. Warning: this is addictive.
- Slice some onions, in this case it was 4
- Heat some olive oil in a pan
- Sautee on high, gradually turning the heat down so you don't burn them, until they are light brown and jammy.
- Season with salt and pepper (preferably freshly ground and not some granules that have been sitting in your pantry for months)
- Pour in enough orange juice to cover the onions and bring to the boil
- Turn the heat down and reduce until thick and sticky
- Take off the heat and add some finely grated orange peel
- Let cool and serve
2 comments:
Oh, I am SOOOO making this! I've caramelized onions often, but the addition of the orange . . . this is going top of the list! Thanks!
@materfamilias I had to BEG for this recipe. It's utterly divine. Let me know how it goes! xo
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