Cipolline Onions Braised with Orange Juice & Balsamic Vinegar

Place 2 lbs. cipolline onions in medium saucepan and cover with water. Bring water to a boil and cook for 1-2 minutes.
Drain the onions and let cool. Trim root end then peel off skins, leaving them whole.
Heat ¼ cup extra virgin olive oil in a large skillet. Saute cipolline until they turn deep gold, about 9 minutes. Add ¾ cup fresh orange juice and ¾ cup Balsamic vinegar to skillet. Bring to a boil, scraping up bits in pan.
Reduce heat, cover skillet and simmer until onion feels tender when pierced with a knife. Remove onions, boil juices down to about 2/3 cup and put onions back in.
Toss to glaze with juices and serve as a side dish at room temperature.