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Balsamic-Braised Cipolline Onions with Pomegranate
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| yield: Makes 8 servings You'll find pomegranate seeds at markets and at specialty foods stores. subscribe to Bon Appétit 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) |
preparation
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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