If you can't find cipollini onions, substitute pearl onions. To make peeling the onions easier, drop them into boiling water and cook for one minute. Drain, rinse with cold water, and trim the ends; the peels will easily slip off. Prepare this dish up to a day in advance; reheat in a skillet over medium heat, adding one to two tablespoons water if necessary.
1 tablespoon butter
1 1/4 pounds cipollini onions, peeled
1 cup water
1 teaspoon grated orange rind
1/3 cup fresh orange juice
2 tablespoons brown sugar
2 tablespoons sherry vinegar or cider vinegar
1 teaspoon crushed coriander seeds
1 1/2 pounds carrots, peeled and cut into (1/2-inch) diagonal slices
2 tablespoons coarsely chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Melt butter in a large nonstick skillet over medium-high heat. Add onions, and sauté 3 minutes or until golden. Add water and next 6 ingredients (through carrots); bring to a boil. Reduce heat; simmer 18 minutes or until vegetables are tender and liquid almost evaporates, stirring occasionally. Remove from heat; stir in cilantro, salt, and pepper.