Name: Balsamic-Braised Cipolline Onions with Pomegranate
Yield: Makes 8 servings
Ingredients: 2 pounds cipolline onions or small boiling onions; 2 tablespoons extra-virgin olive oil; Coarse kosher salt; 1 1/2 cups low-salt chicken broth; 1/4 cup dry red wine; 1/4 cup balsamic vinegar; 1 teaspoon golden brown sugar; 3 tablespoons crème fraîche or heavy whipping cream; 1/2 cup pomegranate seeds or dried cranberries (about 3 ounces)

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Balsamic-Braised Cipolline Onions with PomegranateCon Poulos

You'll find pomegranate seeds at markets and at specialty foods stores.

Recipe information

Yield
Makes 8 servings

Ingredients

2 pounds cipolline onions or small boiling onions

2 tablespoons extra-virgin olive oil

Coarse kosher salt

1 1/2 cups low-salt chicken broth

1/4 cup dry red wine

1/4 cup balsamic vinegar

1 teaspoon golden brown sugar

3 tablespoons crème fraîche or heavy whipping cream

1/2 cup pomegranate seeds or dried cranberries (about 3 ounces)

Preparation

Step 1
Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.
Step 2
Heat oil in large skillet over medium-high heat. Add onions. Sprinkle with kosher salt and pepper; sauté until brown, 12 minutes. Add next 4 ingredients; bring to boil. Reduce heat. Cover; simmer 15 minutes. Increase heat; boil until onions are tender and liquid is thickened, stirring often, about 18 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Step 3
Fold crème fraîche into onions (add cranberries, if using). Simmer until sauce coats onions thickly, 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with pomegranate seeds.

TagsAmerican Mediterranean Pomegranate Fruit Onion Root Vegetable Vegetable Side Dinner Gluten Free Nut Free Braise Winter Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes