Balsamic-Braised Cipolline Onions with Pomegranate
Sweet cipolline onions braised in balsamic vinegar and red wine until tender and caramelized, finished with creamy crème fraîche and bright pomegranate seeds for a luxurious side dish.
Ingredients
- •2 pounds cipolline onions or small boiling onions
- •2 tablespoons extra-virgin olive oil
- •1 teaspoon Coarse kosher salt
- •1½ cups low-salt chicken broth
- •¼ cup dry red wine
- •¼ cup balsamic vinegar
- •1 teaspoon golden brown sugar
- •3 tablespoons crème fraîche or heavy whipping cream
- •½ cup pomegranate seeds or dried cranberries
Cooking Instructions
- 1.
Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.
5 min
- 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.
45 min
- 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.
5 min
