Sweet and sour pearl onions with maple syrup and orange
Thirty minutes, half an orange inside and half on top
Borettane onions blanched for three minutes, then sautéed with chili and rosemary. The sweet and sour base comes with Very Dark maple syrup and the juice of half an orange.
The other half is added in raw wedges at the end.
30 min
Prep time
Side dish
Category
Low
Difficulty
4 servings
Servings
What is needed
Serves 4 people.
500g pre-peeled Borettana onions
1 untreated organic orange
3 tablespoons Pure Very Dark Maple Syrup
1 sprig of rosemary
1 hot chili pepper
1 tablespoon extra virgin olive oil
Salt
Six steps
Blanch
Wash the spring onions and blanch them for 3 minutes in lightly salted boiling water.
Pan-fried
Drain them and transfer them to a pan with a spoonful of oil, chili pepper, and rosemary.
Brown
Over medium heat for 5-6 minutes, turning them often with a spoon and being careful not to break them.
Sweet and sour
Add the maple syrup and the juice of half an orange, season with salt, lower the heat and continue cooking for 8-10 minutes, adding a little water if the liquid reduces too much.
Clean the bottom
Once cooked, remove the rosemary and chili pepper and add the remaining half orange, cut into small wedges.
Serves
Excellent both hot and at room temperature.
Two things to know
They are turned with a spoon, not a fork. If pierced, they lose their heart and fall apart at the bottom.
Recipe by Monica Bergomi, blogger for the Saygood network.
The ingredient
The variety used in this recipe. Very Dark, intense flavor: the boldest of the four, for long cooking times.
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