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    Creamy Balsamic-Braised Shallots with Pomegranate

    Published: Dec 15, 2012 / 3 Comments

    2.2K shares
    • Facebook18
    Recipe Print

    Creamy Balsamic-Braised Shallots with Pomegranate - shallots cooked in red wine, balsamic vinegar, brown sugar, with a touch of cream, sprinkled with Pomegranate seeds. This recipe BELONGS to any winter menu as a side dish to fish and many meats, such as steak, prime rib, pork loin.

    small onions cooking4

    Balsamic braised caramelized shallots with pomegranate

    As I am looking to incorporate pomegranate seeds into various dishes I found this recipe for creamy balsamic-braised shallots with pomegranate that can serve as a wonderful side dish to fish and many meats, such as steak, prime rib, pork loin. The original recipe calls for cipolline onions or small boiling onions. I used shallots, which worked really well. The dish looks pretty, too: caramelized shallots in a dark balsamic sauce with red pomegranate seeds scattered on top. This recipe BELONGS to any winter menu as an accompaniment to fish or rich meat. I had both steak and fish with this as a side, and I'll soon be posting a recipe of black cod with creamy balsamic-braised shallots.

    Another great thing about this recipe is that it can be made in advance and chilled, and served the next day or even a couple of days later, like I did it. Don't chill it with pomegranates mixed in, pomegranates go on top only right before serving. You can also drizzle just a bit of heavy cream over the onions, and then top the onions with pomegranate seeds.

    Caramelized shallots with pomegranate, cipolline onions or small boiling onions

    How to make Creamy Balsamic Braised Shallots with Pomegranate

    Some step-by-step photos are below. For complete recipe, scroll down.

    small onions, shallots, cippoline onoins, boiling onions

    shallots blanched in boiling water, without skins, and trimmed on both ends

    small onions 1

    cooking shallots in olive oil

    small onions in a pan, shallots

    adding chicken broth, balsamic vinegar, red wine and brown sugar and bringing mixture to boil. See the bubbles?

    small onions cooking1

    reduced sauce, after about 20 minutes

    small onions cooking, shallots

    adding heavy cream to the sauce

    small onions cooking3

    simmering on very low heat for 1 minute to incorporate heavy cream

    small onions cooking4

    creamy balsamic-braised shallots with pomegranate
    5 from 1 vote

    Creamy Balsamic-Braised Shallots with Pomegranate

    Creamy Balsamic-Braised Shallots with Pomegranate - shallots cooked in red wine, balsamic vinegar, brown sugar, with a touch of cream, sprinkled with Pomegranate seeds.  This recipe BELONGS to any winter menu as a side dish to fish and many meats, such as steak, prime rib, pork loin.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Cuisine American, French
    Servings 4 people
    Calories per serving 315 kcal

    Ingredients

    • 2 pounds shallots or small boiling onions
    • 2 tablespoons olive oil extra-virgin
    • salt
    • 1 ½ cups chicken broth low-salt
    • ¼ cup dry red wine
    • ¼ cup balsamic vinegar
    • 1 teaspoon brown sugar
    • 3 tablespoons heavy whipping cream
    • ½ cup pomegranate seeds

    Instructions 

    • Bring a large saucepan to boil, submerge shallots in boiling water for 1 minute. Drain, peel, trim each shallot from both ends, leaving the core intact.
    • Heat oil in a large skillet over medium-high heat, add shallots, saute until browned, about 10 minutes. Add chicken broth, red wine, balsamic vinegar, brown sugar, bring to boil. Reduce to low heat, and simmer the shallots on low heat for about 20 minutes, covered, stirring and checking periodically if liquid has thickened and reduced. The sauce should thicken after 20 minutes and if it’s not thick enough, you might have to boil liquid with onions uncovered for several minutes until it thickens.
    • Reduce heat to very low simmer. Stir heavy cream into onions and the sauce. Simmer sauce on low for about a minute so that sauce reaches even consistency with heavy creamed stirred in. Remove from heat. Season with salt and pepper to taste. When serving, sprinkle with pomegranates.

    Notes

    Adapted from Bon Appetit, November 2007.

    Nutrition

    Nutrition Information
    Creamy Balsamic-Braised Shallots with Pomegranate
    Amount per Serving
    Calories
    315
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    15
    mg
    5
    %
    Sodium
     
    358
    mg
    16
    %
    Potassium
     
    894
    mg
    26
    %
    Carbohydrates
     
    46
    g
    15
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    24
    g
    27
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    165
    IU
    3
    %
    Vitamin C
     
    26.4
    mg
    32
    %
    Calcium
     
    101
    mg
    10
    %
    Iron
     
    3.1
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. Christin@fortmillscliving

      December 16, 2012 at 2:14 pm

      Wow! What an interesting combination of flavors! I love using shallots- must try this recipe!

      Reply
    2. Laura Dembowski

      December 16, 2012 at 11:42 am

      I love shallots and onions of all kind. Those look like the perfect side dish to anything. Balsamic is also one of my favorite flavors. So great that it can be made ahead of time too. I have been thinking about buying black cod at the store for a month now, but then I go with salmon, halibut, or striped bass, my typical stand bys. Can't wait to see your recipe. Then I'll have to try it for sure.

      Reply
    3. Monique

      December 15, 2012 at 3:05 pm

      They do look good!
      Crazy about poms and shallots here.

      Reply

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