Ingredients

• 1 1/2 pounds pearl onions
• 2 tablespoons extra-virgin olive oil
• 1/2 cup chicken broth
• 1/4 cup cider vinegar
• 3 tablespoons sugar
• 2 tablespoons plump golden raisins, optional
• 1/2 teaspoon coarse salt

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Instructions

1. Working in 2 batches, blanch the onions in a medium pot of boiling water for 3 minutes. Peel.
2. Heat the oil over medium heat in a large skillet. Cook, turning the onions over as they brown, until almost tender, about 15 minutes. Add the broth, vinegar, sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce is slightly thickened and the onions are tender, 3 to 5 minutes. Stir in the salt and serve.