Name: Balsamic-Braised Cipolline Onions with Pomegranate
Yield: 8 Servings
Ingredients: 2 pounds cipolline onions or small boiling onions; 2 tablespoons olive oil; Coarse kosher salt and freshly ground black pepper; 1½ cups low-sodium 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 (about 3 ounces)

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1107-BA-FOD5-04

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