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.
Bon Appetit, November 2007, pg. 163