Broccoli And Pearl Onions With A Sherry Glaze

• 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

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.

broccoli, cornstarch, cold water, pearl onions, olive oil, sherry, chicken broth, sherry wine vinegar, brown sugar, currants, salt

Taken from www.food.com/recipe/broccoli-and-pearl-onions-with-a-sherry-glaze-403953 (may not work)