Braised Cranberry Cipolline Onions
By Chef Danielle McNish


3 tablespoons Butter 
3 ounces Shallots peeled, cut in half and sliced into strips 
 8 ounces Cipolline Onions peeled and quartered 
1/4 teaspoon Dried Thyme 
1/4 teaspoon Peeled Garlic, minced 
1 package Melissa's Dried Cranberries 
2 tablespoons Water 
3 tablespoons Balsamic Vinegar 


In a saucepan, heat the butter over medium heat. 

Add shallots, onions, thyme, salt and pepper. 
Cook for about 10 minutes.

Then add garlic, cook until fragrant, about 1 minute. 

Add the water, vinegar and dried cranberries; reduce the heat to low and cover pan. 

Simmer 20 - 30 minutes or unitl vegetables are very tender. 


This would be great with a pork or with any type of mashed potatoes.