Approximately 2lbs pearl onions, white or yellow or combination 3 cups Port wine 1/1/2 cups gf chicken broth 1 cinnamon stick 4 bay leaves 2 Tablespoons brown sugar 1 teaspoon balsamic vinegar
Place onions with skins on in a large bowl and cover with hot water. Let sit for 1 hour. Peel onions and transfer to a large pot. Add all remaining ingredients except balsamic vinegar and bring to a boil. Reduce heat to low and simmer for 30 minutes or until onions are tender. Transfer onions to a bowl with a slotted spoon and discard cinnamon stick. Bring wine mixture to a boil over low heat and reduce to about 3 Tablespoons volume. Discard bay leaves and add balsamic vinegar. Season to taste with salt and pepper. To serve, place onions in a serving bowl and pour wine reduction over them.