Onions With Currant, Port And Balsamic Glaze

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
206
FAT
19%
CHOL
8%
SOD
4%

Comments

A new Thanksgiving favorite! Use the frozen small onions instead of peeling fresh ones. Delicious~
Pamela Salzman   •  9 Nov   •  Report
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Ingredients for 6 servings

2 pounds small boiling onions (about 3/4 to 1 inch in diameter)

1 cup (or more) ruby Port

2/3 cup dried currants

3 tablespoons butter

2 tablespoons (packed) light brown sugar

2 tablespoons balsamic vinegar

3 teaspoons minced fresh thyme

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