Balsamic-Braised Cipolline Onions with Pomegranate

Balsamic-Braised Cipolline Onions with Pomegranate
Photo by Con Poulos

Ingredients

  • 1 ½ cups low-salt chicken broth
  • ¼ cup balsamic vinegar
  • 1 teaspoon golden brown sugar
  • Coarse kosher salt
  • ¼ cup dry red wine
  • 2 pounds cipolline onions or small boiling onions
  • 2 tablespoons extra-virgin olive oil
  • + 2 more ingredients
    • 3 tablespoons crème fraîche or heavy whipping cream
    • ½ cup pomegranate seeds or dried cranberries

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....

View full recipe at Epicurious

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