Vegetables: Glazed Pearl Onions and Currants

From: "Roger Verge's Vegetables in the French Style"
To serve 4
1 1/4 pounds white pearl onions (I used white andyellow)
3 Tablespoons dried currants or raisins
4 Tablespoons butter
1 Tablespoon sugar (I used some brown and added a bitextra)
1/2 cup chicken stock
1 bay leaf
salt and pepper

Peel only the papery outer skin from the onions. Soak the currants in warm water for 10 minutes, then drain.In a heavy saucepan, combine butter, onions, sugar,chicken stock, and bay leaf. Cook over medium heat for 15-20 minutes, depending on the size of the onions. Check for tenderness by piercing an onion with the point of a paring knife. When the onions are done, add the currants, and turn heat high. Completely reduce the cooking liquid over high heat; let the onions caramelize and glaze. I add a bit of brandy at this point too. Couldn't hurt! (This doesn't take very long - I stirred occasionally. They burned a bit on the bottom which only seemed to add to the flavor!). Season to taste with salt and pepper, remove bay leaf before serving.(The only annoying part of this recipe, of course, is peeling the onions! But I understand that if you parboil the onions for a minute, you can squeeze them out of their peels.)

Onions - without the currants - could be used as sauce for grilled meats, fish or pasta. Just add a cup of wine, thyme, and 1/2 cup toasted chopped walnuts after caramelizing.