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Onions with Currant, Port and Balsamic Glaze Recipe

Onions with Currant, Port and Balsamic Glaze Recipe

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Onions with Currant, Port and Balsamic Glaze

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Ingredients

Count

Nutrition

198

Calories

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Ingredients:

Serving

2 lb small boiling onions ( about 3/4 to 1 inch in diameter)
1 cup (or more) ruby port
2/3 cup dried currants
3 tbsp butter
2 tbsp (packed) light brown sugar
2 tbsp balsamic vinegar
3 tsp minced fresh thyme

Directions:

Cook onions in large pot of boiling salted water 2 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Peel onions. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine onions, 1 cup Port, currants, butter, sugar, 1 tablespoon vinegar and 2 teaspoons thyme in heavy large skillet. Cover and bring to boil. Reduce heat to medium and cook, covered, 15 minutes. Uncover and cook until onions are almost tender and coated with glaze, stirring frequently, about 10 minutes. Remove from heat. Mix in remaining 1 tablespoon vinegar. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Before serving, rewarm over low heat, adding more Port by tablespoonfuls if mixture is dry.) Sprinkle with remaining 1 teaspoon thyme and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	198.42 Kcal (831 kJ)
Calories from fat	51.83 Kcal
		% Daily Value*
Total Fat	5.76g	9%
Cholesterol	15.27mg	5%
Sodium	7.87mg	0%
Potassium	404.48mg	9%
Total Carbs	28.02g	9%
Sugars	19.13g	77%
Dietary Fiber	2.69g	11%
Protein	2.25g	4%
Vitamin C	9mg	15%
Vitamin A	0.1mg	2%
Iron	0.6mg	3%
Calcium	51.8mg	5%

Amount Per 100 g
Calories	90.39 Kcal (378 kJ)
Calories from fat	23.61 Kcal
		% Daily Value*
Total Fat	2.62g	9%
Cholesterol	6.95mg	5%
Sodium	3.58mg	0%
Potassium	184.26mg	9%
Total Carbs	12.76g	9%
Sugars	8.72g	77%
Dietary Fiber	1.23g	11%
Protein	1.02g	4%
Vitamin C	4.1mg	15%
Iron	0.3mg	3%
Calcium	23.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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