Onions Glazed with Pomegranate Molasses

1 pound white boiling onions, about 1 inch in diameter (see headnote)

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 teaspoon peeled, minced fresh ginger root

1 clove garlic, minced

1 cinnamon stick, 2 or 3 inches long

1 bay leaf

⅛ teaspoon crushed red pepper flakes

½ teaspoon kosher salt, or more as needed

Freshly ground black pepper

½ cup water, or as needed

2 teaspoons pomegranate molasses

1-2 tablespoons chopped fresh cilantro or parsley

Fresh pomegranate seeds (arils), for garnish, optional

Bring a medium pot of water to a boil over high heat. Drop the onions into the water; blanch for 1 minute, then drain them and rinse quickly with cold water. Drain again. Use a paring knife to trim off the root ends, and peel the onions.

Heat the oil and butter in a medium skillet (just large enough to hold the onions in a single layer) over medium-low heat until the butter melts. Add the ginger, garlic, cinnamon stick and bay leaf; cook, stirring occasionally, until the mixture is fragrant and the ginger and garlic have softened, about 4 minutes.

Add the onions, stir to coat, and season with the crushed red pepper flakes, salt and a pinch of the black pepper. Add just enough water to come about one-third of the way up the sides of the onions.

Once the water begins to bubble at the edges, cover the skillet and adjust the heat as needed so the liquid bubbles at the edges. Braise until the onions are tender enough to easily pierce with the tip of a paring knife, 20-30 minutes, depending on their size.

Uncover; increase the heat to medium-high and bring the liquid to a full boil. Discard the cinnamon stick and bay leaf. When there is just under ¼ inch of liquid left in the skillet, add the pomegranate molasses. Cook, shaking the pan to prevent the onions from sticking, until the pan liquid is reduced to a glaze and the onions are well coated.

Taste, and adjust the seasoning as needed. Top with a scattering of the cilantro or parsley (to taste) and, if using, the pomegranate seeds. Serve hot or warm.

Serves four.

Cook's note: The dish can be refrigerated for up to 5 days.

Nutrition values per serving: 110 calories, 1 g protein, 13 g carbohydrates, 6 g fat (3 g saturated), 10 mg cholesterol, 250 mg sodium, 2 g fiber, 6 g sugar.

Molly Stevens