Orange Thyme Vinaigrette


• 1 tablespoon Olive oil
• 2 tablespoons diced yellow onion
• 1 tablespoon garlic, minced
• ¼ cup white wine
• 1 cup orange juice
• 1 tablespoon chopped fresh thyme


Heat oil in small saucepan over medium heat, add onion and garlic and sauté for 2 minutes.
Add white wine and reduce until pan is almost dry. Add orange juice and reduce by half or until syrupy. Strain and stir in thyme. Set aside. May be made 2 days ahead, covered and refrigerated until ready to use. Serve at room temperature.
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