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Red Onion Marmalade with Chestnuts
- 4 tablespoons olive oil
- 6 cups thinly sliced red onions (about 4 medium)
- 1 teaspoon salt
- 1 cup tawny Port
- 1/4 cup chopped pitted prunes (dried plums)
- 2 tablespoons red wine vinegar
- 2 teaspoons chopped fresh thyme
- 12 peeled roasted chestnuts from jar,* halved
Directions:View on Bon Appetit
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