Balsamic-Braised Cipolline Onions with Pomegranate

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

From the kitchen of Carly

Caramelized cipolline onions sink into a glossy reduction of balsamic vinegar and red wine, then get swirled with cool crème fraîche and bright pomegranate seeds. Tangy, rich, and addictively sweet. Serve as a side or spoon over grains.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 pounds cipolline onions or small boiling onions
12 tablespoons extra-virgin olive oil
1Coarse kosher salt
11 1/2 cups low-salt chicken broth
11/4 cup dry red wine
11/4 cup balsamic vinegar
11 teaspoon golden brown sugar
13 tablespoons crème fraîche or heavy whipping cream
11/2 cup pomegranate seeds or dried cranberries (about 3 ounces)

Instructions

Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.
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.
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.