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.
Adapted from Bon Appetit, November 2007.