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Balsamic-Braised Cipolline Onions with Pomegranate

Balsamic-Braised Cipolline Onions with Pomegranate

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These balsamic-braised onions offer a sophisticated balance of sweet and savoury flavours, making them an excellent accompaniment to a roast dinner or festive spread. The small, flat cipolline onions caramelise beautifully in the frying pan before being gently simmered in a rich glaze of red wine and balsamic vinegar. The addition of fresh pomegranate seeds provides a vibrant burst of colour and a sharp, fruity contrast to the mellow, tender onions.

This dairy-free vegetable side dish is surprisingly simple to prepare and can be made up to a day in advance, allowing the flavours to deepen as they sit. Whether you are serving them alongside a traditional Sunday roast or as part of a contemporary buffet, these glazed onions add a touch of elegance to the table. Finish with a swirl of cream for a luxurious, velvety sauce that coats every bite.

Ingredients for Balsamic-Braised Cipolline Onions with Pomegranate

900g cipolline onions or small boiling onions
2 matskedar extra jungfruolivolja
Grov 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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