Broccoli and Pearl Onions With a Sherry Glaze
photo by mersaydees
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 907.18 g broccoli
- 14.79 ml cornstarch
- 315.37 ml cold water
- 453.59 g package frozen pearl onions, thawed
- 4.92 ml olive oil
- 236.59 ml dry sherry
- 236.59 ml chicken broth
- 59.14 ml sherry wine vinegar
- 59.14 ml brown sugar, firmly packed
- 29.58 ml dried currants
- salt
directions
- Trim tough ends from broccoli stalks. Cut broccoli heads crosswise into 3 inch lengths. Cut stalks lenghtwise into 1/3 inch thick lices. Cut flowerets in half if they are thicker than 1 1/2 inches, leave smaller flowerets whole.
- In a large 6 quart pan cook broccoli, uncovered, in about 3 quarts boiling water just until barely tender when pierced (about 5 to 6 minutes). Drain well and arrange in shallow 4 quart casserole. Keep warm.
- While broccoli cooks blend cornstarch into 1 1/3 cups cold water, set aside.
- Wipe pan dry and add onions and oil Cook over high heat, shaking pan often, until onions are browned (about 6 to 8 minutes).
- Remove onions and set aside. Keep warm.
- In pan bring sherry, broth, vinegar, sugar, and currants to boil. Boil uncovered until mixture is reduced to 1 1/3 cups (about 6 to 8 minutes). Stir in cornstarch mixture; bring to boil, stirring. Season to taste with salt.
- Stir onions into hot sauce; Pour over broccoli.
- Can be served warm or at room temperature.
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