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Makes

4 servings

Ingredients

  • 1 ¼ pounds red torpedo or other small-to-medium red onions
  • 3 tablespoons extra-virgin olive oil
  • Medium-coarse sea salt
  • 1 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 bay leaf preferably fresh
  • Piment d’Espelette or another crushed dried red chile pepper

Instructions

  • Keeping root ends intact so that pieces will hold together, peel and quarter onions. Heat oil in a large skillet over medium-high heat.
  • Add onions, cut side down, sprinkle with ¼ teaspoon salt, and reduce heat to medium. Cook until cut sides are golden, about 4 minutes per side.
  • Add orange juice, lemon juice, and bay leaf; reduce heat to low and simmer until juices are thickened and almost completely reduced to a glaze, about 30 minutes. Sprinkle with chile pepper and a little more salt, and serve warm.