Espresso Braised Spring Onions

Espresso Braised Spring Onions

2 bunches fresh spring onions
1 Tbs. coconut oil
3/4 cup freshly brewed espresso
1 Tbs. balsamic vinegar
1/2 tsp. vanilla salt
1/4 cup fresh oregano, minced

 

Preheat oven to 425 degrees.

 

In a large cast iron skillet, heat the oil over high heat. Slice the large onions in half, lengthwise. Sear the onions, cut side down, until golden brown.

 

Using tongs, flip the seared onions over.

Combine espresso, vinegar, and salt. Drizzle over the onions and sprinkle with half the fresh oregano. Transfer to the heated oven.

 

Braise for approximately 10 minutes. Remove from oven and finish with the remaining oregano.
Enjoy the beauty of the moment.

 

Enjoy the sensational fresh sweetness of this little nibble, and of life.