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Balsamic-Braised Cipolline Onions with Pomegranate

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

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.

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Ingredients for Balsamic-Braised Cipolline Onions with Pomegranate

  • 900g cipolline onions or small boiling onions

  • 2 tablespoons extra-virgin olive oil

  • Coarse 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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