Lionheart Wines
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Balsamic-Braised Cipolline Onions with Pomegranate

Makes 8 servings

2 lbs cipolline onions or small boiling onions
2 tablespoons extra-virgin olive oil
Coarse kosher salt
1 ½ cups low-salt chicken broth
¼ cup dry red wine
¼ cup balsamic vinegar
1 teaspoon golden brown sugar
3 tablespoons crème fraiche or heavy whipping cream
½ cup pomegranate seeds or dried cranberries (about 3 ozs)


  • Blanch onions in large saucepan of boiling water 1 minutes.  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 fraiche 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.

Bon Appetit, November 2007, pg. 163

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