SIDE DISH: Braised Baby Onions

2 lbs. fresh small cipolline onions or pearl onions
¼ cup Grapes & Olives On Tap Blood Orange Olive Oil
¾ cup fresh Orange Juice
¾ cup Grapes & Olives On Tap Chocolate Balsamic Vinegar

Blanch onions in boiling salted water for 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if needed, leaving core intact. Peel onions. Heat Blood Orange Olive Oil in large nonstick skillet over high heat. Add onions and sauté until they have deep golden brown spots, about 9 minutes. Add orange juice and Chocolate Balsamic Vinegar and bring to boil, scraping up browned bits. Reduce heat to medium low, cover and simmer until onions are just tender when pierced with a knife, about 8 minutes. Using slotted spoon, transfer onions to a medium bowl. Boil juices in pan until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature as an appetizer or an accompaniment to roasted meats.