Poached Eggs In Red Wine Sauce With Pancetta

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6 tablespoons unsalted butter

2 large onions, halved and thinly sliced

2 shallots, thinly sliced

Salt and freshly ground pepper

2 tablespoons all-purpose flour

2 bottles Pinot Noir

10 whole juniper berries

1 parsley sprig

1 thyme sprig

1 bay leaf

1/4 pound thinly sliced pancetta, cut into 1/2-inch-wide strips

1/2 pound white mushrooms

1/4 cup plus 2 tablespoons ruby port

1 tablespoon canola oil

4 slices firm white bread, crusts removed, cut into 8 triangles

2 tablespoons vinegar

8 large eggs

Chives, for garnish

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