Balsamic-Braised Cipolline Onions With Pomegranate

• 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 creme fraiche or heavy whipping cream
• 1/2 cup pomegranate seeds or dried cranberries (about 3 ounces)

1. Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.
2. Heat oil in large skillet over medium-high heat. Add onions. Sprinkle with kosher salt and pepper; saute 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:
3. Fold creme fraiche 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.

onions, extravirgin olive oil, kosher salt, lowsalt, red wine, balsamic vinegar, golden brown sugar, crueme fraueeche, pomegranate seeds

Taken from www.epicurious.com/recipes/food/views/balsamic-braised-cipolline-onions-with-pomegranate-240417 (may not work)