Cook the onions in a pot of boiling water for 1 minute. Transfer to a colander and run under cold water. Trim the ends.
Melt the butter in a large nonstick skillet over medium-high heat. Saute the onions for 3 to 5 minutes, until golden.
Stir in the vegetable broth, orange juice, balsamic, brown sugar, molasses, orange zest and coriander. Add the carrots.
Bring to a boil, reduce heat and simmer 15 minutes or until the vegetables are tender and the liquid is almost completely evaporated. Stir occasionally, adding water if necessary.
Remove from heat. Add salt and pepper to taste. Garnish with cilantro.
1½ lbs. cipollini onions, peeled (can use pearl onions)
1 Tbsp. unsalted butter
1 cup vegetable broth
¹∕³ cup orange juice
2 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
1 Tbsp. molasses
1 tsp. orange zest
1 tsp. crushed coriander seeds
1 lb. carrots, peeled and cut into ½-inch disks
Kosher salt and freshly ground black pepper
Cilantro, for garnish
1 Tbsp. unsalted butter
1 cup vegetable broth
¹∕³ cup orange juice
2 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
1 Tbsp. molasses
1 tsp. orange zest
1 tsp. crushed coriander seeds
1 lb. carrots, peeled and cut into ½-inch disks
Kosher salt and freshly ground black pepper
Cilantro, for garnish
This article appears in October 2013.