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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.