NOVEMBER: GLAZED PEARL ONIONS WITH RAISINS AND ALMONDS

A perfect savory dish to accompany duck.  This dish can be prepared up to the point where the onions have begun to caramelize and set aside for 6 hours. Store at room temperature. Re-warm over low heat before continuing.

2 pounds pearl onions
1 cup dry sherry
½ cup raisins
¼ cup honey
¼ cup water
2 tablespoons unsalted butter
1 teaspoon minced fresh thyme
salt
freshly ground pepper
2/3 cup toasted slivered almonds
4 teaspoons red wine vinegar

Bring a pot of salted water to a boil. Add onions. Cook 3 minutes to loosen skins.  Drain and cool slightly. Cut root ends from onions. Squeeze onions at stem end. (Onions will slip out of their skins.)
Combine onions, sherry, raisins, honey, water, butter, and thyme in a large skillet.  Bring to a boil over medium-high heat. Reduce heat. Cover and simmer until liquid evaporates and onions begin to caramelize, stirring often, about 45 minutes.
Season with salt and pepper. Remove from heat. Stir almonds and vinegar into onions. Add a few teaspoons of water if mixture is too dry.  Serve warm.