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5 from 1 vote

POMEGRANATE SAUCE WITH PEARL ONION

Drizzle the pomegranate molasses sauce over lamb, pork, or steak for a tasty experience. The pearl onion adds a caramelized depth to the sauce, making it irresistible.
Prep Time3 mins
Cook Time30 mins
0 mins
Total Time33 mins
Course: dressing, sauces
Cuisine: American, French
Keyword: 30 minutes or less recipe, pomegranate sauce, red wine gravy, red wine reduction, red wine sauce, red wine sauce for lamb, steak sauce
Servings: 1 cup
Calories:
Author: Maureen Celestine

Equipment

  • saucepan

Ingredients

  • 2 tablespoons olive oil
  • 8 . oz whole pearl onion, peeled
  • 2 garlic cloves, minced
  • 1¼ cups pomegranate molasses
  • ½ cup Shiraz or Merlot wine
  • 1 cup vegetable or chicken stock
  • 2 tablespoons butter
  • 1 bay leaf (optional)
  • Salt and ground black pepper to taste

Instructions

  • Heat the olive oil in a heavy bottom saucepan over medium heat. Add the pearl onion into the pan and cook for 2 minutes or until golden in color. Stir the onion frequently while it cooks.
  • Add the garlic and cook for another minute, stirring frequently. Add the molasses, red wine, broth, and bay leaf, then reduce the heat to medium-low. Cook for 27 minutes or until the sauce is reduced in half. Reduce heat to low, add the butter, stir the sauce, then add salt and pepper to taste. Remove from heat.
  • Serve over lamb, duck, or steak, loosen the sauce with more liquid, and use it as a salad dressing. 

Notes

Please see the body of the post on how to quickly peel a pearl onion. Also, how to store any leftovers red wine sauce.