Broccoli and Pearl Onions With a Sherry Glaze |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
A pretty vegetable combination that features broccoli and pearl onions in a sweet and sour sherry sauce. 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.
|
|