Broccoli And Pearl Onions With A Sherry Glaze

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.