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Glazed Pearl Onions in Port with Bay Leaves
- 3 10-ounce bags unpeeled pearl onions, root ends trimmed but left intact
- 3 cups ruby Port
- 1 1/2 cups low-salt chicken broth
- 4 bay leaves (preferably fresh)
- 2 tablespoons dark brown sugar
- 1 teaspoon balsamic vinegar
Directions:View on Bon Appetit
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