Red Onions with a Mandarin Orange and Rosemary Reduction Sauce
November 4th, 2008
I have been terribly remiss in writing new posts, and I apologize (to my mother and boyfriend, aka my fan club). One of the things that I love about spending time in the kitchen is the spontaneity and freedom that a cook has with different ingredients and preparations. And to be honest, trying to develop five recipes a week is really crimping my style! The other day I told someone I was writing a food blog. “For fun?” she asked. And then I realized that I had been avoiding writing because it was no longer fun. This isn’t to say that I like the fact that I’ve been shirking my work, but having fun and learning was my impetus in writing Sarah from Scratch in the first place! So let’s try this again–this time keeping my original intentions in mind.
I developed this recipe based on a cold salad in The Best Recipes in the World that incorporates rosemary, orange segments, and red onions. Soak the sliced onions in lightly salted water for approximately 10-15 minutes to reduce sulfur compounds, then rinse and drain. I used mandarin oranges because they have a rich sweetness, and the fresh juice doesn’t become bitter like navel orange juice. You could, of course, substitute any orange juice.
This would go well with simply roasted beef, pork, or chicken.
Red Onions with Mandarin and Rosemary Reduction Sauce
- 1 red onion, halved and thinly sliced
- Approximately 1/2 cup orange juice
- 2 Tablespoons fresh rosemary, or 1 T dried
- salt and pepper, to taste
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Soak sliced onions in lightly salted water for approximately 10-15 minutes, then rinse and drain. Meanwhile, heat rosemary and orange juice over medium heat, stirring occasionally, until it becomes a thick, bubbly syrup. Once it’s a syrup, remove from heat and combine with the sliced red onion. Serve warm or chilled.
This looks so good! I really love onions :)