Balsamic-Braised Cipolline Onions with Pomegranate |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You'll find pomegranate seeds at markets and at specialty foods stores. 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) |
Directions:
1. Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.
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.
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.
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