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Heat the butter in a saucepan over medium-high heat. Add the carrots and brown slightly. Add the onions, bacon, stock, bouquet garni, and quatre épices. Reduce heat and cook the carrots until just tender.
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Shortly before serving. Remove the bouquet garni and discard. Add the wine, increase heat to high, and reduce the liquids until they become a syrup. Taste and add salt if necessary.
Prep time 
