Balsamic-Braised Cipolline Onions with Pomegranate

Name: Balsamic-Braised Cipolline Onions with Pomegranate
Total time: 55 min
Yield: 6 servings
Ingredients: 2 pounds cipolline onions or small boiling onions; 2 tablespoons extra-virgin olive oil; 1 teaspoon Coarse kosher salt; 1½ cups low-salt chicken broth; ¼ cup dry red wine; ¼ cup balsamic vinegar; 1 teaspoon golden brown sugar; 3 tablespoons crème fraîche or heavy whipping cream; ½ cup pomegranate seeds or dried cranberries

Sweet cipolline onions braised in balsamic vinegar and red wine until tender and caramelized, finished with creamy crème fraîche and bright pomegranate seeds for a luxurious side dish.

6 servings

55 min

Published October 4, 2025

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Ingredients

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

Cooking Instructions

1.
Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.
5 min
2.
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.
45 min
3.
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.
5 min