Broccoli and Pearl Onions With a Sherry Glaze

A pretty vegetable combination that features broccoli and pearl onions in a sweet and sour sherry sauce.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2  lbs broccoli
• 1  tablespoon cornstarch
• 1 1⁄3 cups cold water
• 1 (1 lb) package  frozen pearl onions, thawed
• 1  teaspoon olive oil
• 1  cup dry sherry
• 1  cup chicken broth
• 1⁄4 cup sherry wine vinegar
• 1⁄4 cup brown sugar, firmly packed
• 2  tablespoons dried currants
•  salt

Directions

1. 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.
2. 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.
3. While broccoli cooks blend cornstarch into 1 1/3 cups cold water, set aside.
4. Wipe pan dry and add onions and oil Cook over high heat, shaking pan often, until onions are browned (about 6 to 8 minutes).
5. Remove onions and set aside. Keep warm.
6. 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.
7. Stir onions into hot sauce; Pour over broccoli.
8. Can be served warm or at room temperature.