Balsamic-Braised Cipolline Onions with Pomegranate

Ingredients

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

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