Glazed Pearl Onions in Port with Bay Leaves
3 10-ounce bags unpeeled pearl onions, root ends trimmed but left intact
3 cups ruby Port
1 1/2 cups low-salt chicken broth
4 bay leaves
2 tablespoons dark brown sugar
1 teaspoon balsamic vinegar
Preheat the oven to 250 degrees F.
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 a baking dish. Add Port, broth, bay leaves, brown sugar and balsamic vinegar. Cook for an hour and a half until the onions are nicely browned and the liquid has reduced to a thick syrup.
Serve warm or at room temperature.
DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
Makes 10 servings