0 recipes from contoocook and beyond


l med. red onion
l cup orange juice
l/2 cup balsamic vinegaqr
2 tbsps. sugar
Half onion through root end and cut crosswise into very thin slices. In a l-l/2 qt. heavy sacuepan simmer onion with orange juice and vinegar, stirring occaisonally until liquid is reduced and thickened, 30 to 40 mins., Stir in sugar and salt to taste and cook mix over low heat stirring until sugar is dissolved. Serve sauce warm or at room temp Makes about l cup.
If you cook the mixture down until most of the liquid is evaporated you will end up witha delicious onion confit rather than a sauce. Either way it’s good to serve this with grilled meats and chicken as well as fish. Gourmet July l999

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