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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Side Dishes

Balsamic-Braised Cipolline Onions

Balsamic-Braised Cipolline Onions

Serving Size:Serves 8


  • 2 lbs cipolline onions
  • 2 Tablespoons Brennan's Cellars Extra Virgin Olive Oil
  • Coarse Salt
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup dry red wine, like Riverland Cabernet or Monterey Coast Merlot
  • 1/4 cup Brennan's Cellars Balsamic Vinegar
  • 1 teaspoon golden brown sugar
  • 3 Tablespoons heavy whipping cream
  • 1/2 cup dried cranberries or pomegranate seeds (if in season)



Wonderful with red meat dishes like grilled steak, beef tenderloin, roasted turkey, pork, or chicken. Your guests and family will rave about this recipe


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 salt and pepper; sauté until brown, 12 minutes.  

Add next 4 ingredients; bring to a 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.  Stir cream into onions (add cranberries if using).  Simmer until sauce coast onions thickly, 2 minutes. 

Season with salt and pepper.  Transfer to serving dish and sprinkle with pomegranate seeds, if using.
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