Onion-Balsamic-Orange Braise Sauce

Name: Onion-Balsamic-Orange Braise Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1 cup (250 ml)
Cuisine: French Classic
Ingredients: 20 tsp balsamic vinegar (100 ml) Balsamic; 20 tsp White Wine (100 ml) White Wine; 1 Tbsp olive oil (15 ml) Olive Oil; 5 g Cacao Nibs; 2 Onion; 1 Orange; 1 Bay Leaf; 2 g Onion Skin Powder; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Naoto Nakatsuka recipe. Not affiliated with, sponsored by, or endorsed by Naoto Nakatsuka.

BRAISING SAUCE · ONIONS OR ROOT VEGETABLES TO BRAISE

In the published recipe, this is the braising sauce for Nœud Tokyo.

Nakatsuka's balsamic-orange sauce for braised onions.

On the jar

ONIONBALSAMI

Method: stove
Yield: about 1 cup
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Balsamic 100 mlWhite Wine 100 mlOlive Oil 15 ml

Ingredients

Balsamic20 tsp balsamic vinegar (100 ml)
White Wine20 tsp White Wine (100 ml)
Olive Oil1 Tbsp olive oil (15 ml)
Cacao Nibs5 g
Onion2
Orange1
Bay Leaf1
Onion Skin Powder2 g
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Onion-Balsamic-Orange Braise Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 3 national awards

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Provenance

Naoto Nakatsuka. French / Japanese (Nœud Tokyo). Cited awards include: Michelin 1* + Green Star (Nœud Tokyo / ヌートウキョウ).

Originally published as Onion–Balsamic–Orange Braise Sauce.

Adapted from a Naoto Nakatsuka recipe (Naoto Nakatsuka / Michelin Guide Japan Dining In (Nœud Tokyo)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Naoto Nakatsuka / Michelin Guide Japan Dining In (Nœud Tokyo) (published as “Onion–Balsamic–Orange Braise Sauce”). Full citation lives in Provenance.

Companion jar