Balsamic-Braised Pearl Onions

28 Nov

Balsamic-Braised Pearl Onions

8 Servings


  • 2 pounds pearl 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 crème fraîche or heavy whipping cream
  • 1/2 cup pomegranate seeds


1.  Blanch onions in boiling water 1 minute. Drain and place in ice bath to cool. Peel and trim, leaving core
2.  Saute onions over medium-high heat seasoning with salt and pepper until browned
3.  Bring broth, red wine, vinegar, and brown sugar to a boil. Reduce heat. Cover and simmer 15 minutes.
4.  Increase heat and boil until the onions are tender and the liquid is thickened, ~20 minutes.
5.  Fold creme fraiche into onions and simmer until the sauce coats the onions thickly, about 2 minutes.
Season with salt and pepper and sprinkle with pomegranate seeds.

Note: Can be prepared up to Step 4 a day in advance.  Cover and chill and continue with Step 5 right before

Recipe adapted from “; Issue of Bon Appetit November 2007.”  Link to original recipe:

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Posted by on November 28, 2011 in Holiday, Sides, Uncategorized


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