- 2 pounds cipolline onions or small boiling onions
- Coarse kosher salt and freshly ground black pepper
- 1½ cups low-sodium chicken broth
- 1 teaspoon golden brown sugar
- 3 tablespoons crème fraîche or heavy whipping cream
- ½ cup pomegranate seeds or dried cranberries (about 3 ounces)
Blanch onions in a large saucepan of boiling water for 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.
Heat oil in a large skillet over medium-high. Add onions. Sprinkle with salt and pepper; sauté until brown, 10–12 minutes. Add broth, wine, vinegar, and brown sugar; 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.
Fold crème fraîche into onions. Simmer until sauce coats onions thickly, about 2 minutes. Season with salt and pepper. Transfer to a large bowl; sprinkle with pomegranate seeds.
Do Ahead: Onions can be cooked (before folding in crème fraîche) 1 day ahead. Cover and chill.