Balsamic-Braised Cipolline Onions with Pomegranate

Ingredients for Balsamic-Braised Cipolline Onions with Pomegranate

• 900g cipolline onions or small boiling onions

• 2 tablespoons extra-virgin olive oil

• Coarse kosher salt

• 350ml low-salt chicken broth

• 60ml dry red wine

• 60ml balsamic vinegar

• 1 teaspoon golden brown sugar

• 45ml crème fraîche or double cream

• 120ml pomegranate seeds or dried cranberries (about 90g )

How to make Balsamic-Braised Cipolline Onions with Pomegranate

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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.