1/2 Tbs. unsalted butter
1/2 Tbs. extra virgin olive oil
1 yellow onion, thinly sliced
1/4 cup balsamic vinegar
1/2 cup fresh cranberries
1-2 Tbs. granulated sugar
1/2 tsp. kosher salt
zest of 1 orange
1 Tbs. pomegranate seeds
In a large skillet over medium heat, melt butter and whisk in oil; add onions and sauté for 20-25 minutes, or until golden brown and tender. Stir in vinegar and remaining ingredients; cook for 5-6 minutes, or until liquid is reduced to about 2-3 Tbs. Stir in pomegranate seeds. Serve at room temperature. Can be made ahead and stored in the fridge for 2-3 days.
Makes about 1 cup.
Now You're Cookin',
Chef Alli
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