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Broccoli and Pearl Onions With a Sherry Glaze

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“A pretty vegetable combination that features broccoli and pearl onions in a sweet and sour sherry sauce.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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