Glazed Pearl Onions in Port with Bay Leaves

Ingredients for Glazed Pearl Onions in Port with Bay Leaves

• 3 275g bags unpeeled pearl onions, root ends trimmed but left intact

• 725ml ruby Port

• 1 1/2 cups low-salt chicken broth

• 4 bay leaves (preferably fresh)

• 2 tablespoons dark brown sugar

• 1 teaspoon balsamic vinegar

How to make Glazed Pearl Onions in Port with Bay Leaves

Using sharp knife, cut 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 45ml , 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.