3 pounds of fresh pearl onions. Frozen also works , is less expensive and easier however inexplicably less flavorful
6 tbsp butter
1/2 cup chicken stock or canned chicken broth
1/3 cup sherry, fino
salt & pepper to taste
To peel pearl onions, par boil 2-3 minutes and then immerse in cold water. Cut root end of onion and pull off outer layer of onion.
Heat 2/3 of the butter in heavy skillet with lid. Sauté onions until lightly browned.
Remove onions from pan. Add remaining butter ,stock, salt and pepper to taste.
Simmer until sauce thickens, about 10-15 minutes.
Add sherry and cook on high heat to cook down liquid quickly, 3-5 minutes. return onions to pan, cover and cook gently another 5 minutes.
