- Non-stick Skillet or Frying Pan (for sautéing onions)
- Stock Pot (to accommodate the volume of ingredients and for braising)
- Braising Dutch Oven or Casserole Dish with a Lid (ideal for slow cooking cipollini onions in balsamic sauce)
- Fine Mesh Strainer (for removing seeds from pomegranate, if needed before adding to the dish)
- Pinata Knife or Paring Knife (to peel and prepare cipollini onions)
- Balsamic Vinegar (as a primary ingredient for creating the braising liquid)
- Dijon Mustard (optional, can enhance flavor if used in preparation of dressing or marinade)
- Seasonings such as salt, pepper, thyme, rosemary (depending on personal taste and recipe specifics)
- Digital Kitchen Scale (for precise ingredient measurements, though optional for home cooks who prefer less precision)
- Meat Mallet or Food Processor (to mince garlic if the recipe requires it)
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 crème fraîche or heavy whipping cream
1/2 cup pomegranate seeds or dried cranberries (about 3 ounces)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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