MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Glazed Pearl Onions In Port With Bay Leaves
 Categories: Wine, Sides, Onions, Poultry
      Yield: 10 Servings
 
      3    (10 oz) bags unpeeled pearl
           - onions; root ends trimmed
           - but left intact
      3 c  Ruby Port
  1 1/2 c  Chicken broth
      4    Fresh bay leaves
      2 tb Dark brown sugar
      1 ts Balsamic vinegar
 
  Using sharp knife, cut an X across root ends of pearl onions; place
  in large bowl. Pour hot tap water over onions; let soak 1 hour.
  Remove onions from water and peel.
  
  Transfer to large pot. Add Port, broth, bay leaves, and brown
  sugar; bring to boil, stirring until sugar dissolves. Reduce heat
  to medium. Simmer until onions are tender when pierced with sharp
  knife, about 30 minutes. Using slotted spoon, transfer onions to
  bowl. Boil liquid in pot until syrupy and reduced to 3 tb, about
  15 minutes.
  
  Discard bay leaves. Stir vinegar into Port reduction. Season to
  taste with salt. Pour Port reduction over onions. Serve warm or at
  room temperature.
  
  Do Ahead:

  Can be made 2 days ahead. Cover and chill. Bring to room
  temperature before serving.
  
  Recipe by Lora Zarubin
  
  Recipe FROM: Bon Appétit, Nov 2008
  
  Formatted by: Dave Drum, Nov 20, 2008
  
  Uncle Dirty Dave's Archives
 
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