Balsamic Braised Cipolline Onions With Pomegranate Food

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BALSAMIC-BRAISED CIPOLLINE ONIONS WITH POMEGRANATE



Balsamic-Braised Cipolline Onions with Pomegranate image

Provided by Molly Stevens

Categories     Onion     Side     Braise     Christmas     Thanksgiving     Low Cal     High Fiber     Vinegar     Dried Fruit     Fall     Pomegranate     Christmas Eve     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 9

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)

Steps:

  • 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.

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  • Blanch onions in a large saucepan of boiling water for 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.
  • Heat oil in a large skillet over medium-high. Add onions. Sprinkle with salt and pepper; sauté until brown, 10–12 minutes. Add broth, wine, vinegar, and brown sugar; bring to a boil. Reduce heat. Cover; simmer 15 minutes. Increase heat; boil until onions are tender and liquid is thickened, stirring often, about 18 minutes.
  • Fold crème fraîche into onions. Simmer until sauce coats onions thickly, about 2 minutes. Season with salt and pepper. Transfer to a large bowl; sprinkle with pomegranate seeds.
  • Do Ahead: Onions can be cooked (before folding in crème fraîche) 1 day ahead. Cover and chill.
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