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Broccoli and Pearl Onions With a Sherry Glaze

I remember the first time I tasted broccoli prepared this way. It was at a small gathering at my Aunt Clara’s house. Usually, broccoli was just a steamed afterthought, pale green and slightly sad. But this! This was a revelation. The vibrant green florets, the sweetness of the pearl onions, and that luscious, tangy glaze – it was a complete transformation. Suddenly, broccoli was the star of the show, and I’ve been making it this way ever since.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Dietary Type: Vegetarian

Ingredients

2 lbs broccoli
1 tablespoon cornstarch
1 1/3 cups cold water
1 (1 lb) package frozen pearl onions, thawed
1 teaspoon olive oil
1 cup dry sherry
1 cup chicken broth
1/4 cup sherry wine vinegar
1/4 cup brown sugar, firmly packed
2 tablespoons dried currants
Salt

Equipment Needed

Large 6-quart pan
Shallow 4-quart casserole dish

Instructions

Begin by preparing the broccoli. Trim the tough ends from the broccoli stalks. Cut the broccoli heads crosswise into 3-inch lengths. Cut the stalks lengthwise into 1/3-inch thick slices. If the flowerets are thicker than 1 1/2 inches, cut them in half; leave the smaller flowerets whole.
In a large 6-quart pan, cook the broccoli, uncovered, in about 3 quarts of boiling water until just barely tender when pierced – about 5 to 6 minutes. Do not overcook, as the broccoli will continue to cook slightly in the residual heat and later in the sauce.
Drain the broccoli very well. Arrange the drained broccoli in a shallow 4-quart casserole dish. Keep warm. A low oven (around 200°F or 95°C) is perfect for this, or simply cover the dish with foil to retain some heat.
While the broccoli cooks, prepare the cornstarch slurry. In a small bowl, blend the cornstarch into the 1 1/3 cups of cold water. Ensure there are no lumps. Set aside.
Wipe the pan dry with a clean cloth or paper towel. Add the pearl onions and olive oil to the pan. Cook over high heat, shaking the pan often, until the onions are browned on all sides – this should take about 6 to 8 minutes. The browning adds a lovely depth of flavor to the dish.
Remove the browned onions from the pan and set aside. Keep warm alongside the broccoli.
Now, it’s time to make the sherry glaze. In the same pan, bring the dry sherry, chicken broth, sherry wine vinegar, brown sugar, and dried currants to a boil. Boil uncovered until the mixture is reduced to 1 1/3 cups – this usually takes about 6 to 8 minutes. The reduction concentrates the flavors and creates a wonderful base for the glaze.
Stir in the cornstarch mixture; bring to a boil, stirring constantly. Continue stirring until the sauce thickens slightly and becomes glossy.
Season the sauce to taste with salt. Be mindful of the salt content in the chicken broth used.
Stir the browned onions into the hot sauce.
Pour the onion and sauce mixture over the broccoli in the casserole dish. Ensure the broccoli is evenly coated.
The dish can be served warm or at room temperature. The flavors meld even further as it sits, making it a perfect make-ahead side.

Expert Tips & Tricks

For a deeper, richer flavor, use homemade chicken broth.
If you can’t find dried currants, raisins make a decent substitute.
Don’t overcrowd the pan when browning the onions. Work in batches if necessary to ensure even browning.
If the sauce becomes too thick, add a splash more chicken broth to thin it out.
To add a touch of spice, include a pinch of red pepper flakes to the sauce while it’s reducing.
For a vegan option, use vegetable broth instead of chicken broth.

Serving & Storage Suggestions

This Broccoli and Pearl Onions with Sherry Glaze makes a wonderful side dish to grilled chicken, roasted pork, or even a vegetarian lentil loaf. Garnish with a sprinkle of fresh parsley for added color and freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best not to leave it at room temperature for longer than 2 hours due to food safety. To reheat, gently warm in a pan on the stovetop over low heat, or microwave in short intervals, stirring occasionally, until heated through. The texture of the broccoli may soften slightly upon reheating. This dish is not recommended for freezing as freezing can affect the broccoli’s texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	228.5 kcal	N/A
Calories from Fat	10 g	5%
Total Fat	1.2 g	1%
Saturated Fat	0.2 g	0%
Cholesterol	0 mg	0%
Sodium	149.7 mg	6%
Total Carbohydrate	25.7 g	8%
Dietary Fiber	4.1 g	16%
Sugars	13.4 g	53%
Protein	4.5 g	9%

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegan Version: Substitute the chicken broth with vegetable broth.
Spice It Up: Add a pinch of red pepper flakes to the sauce.
Nutty Crunch: Sprinkle toasted almonds or pecans over the finished dish.
Seasonal Adaptation: In the fall, add roasted butternut squash or sweet potatoes for extra sweetness and color.
Different Vegetables: Try adding carrots or bell peppers alongside the broccoli.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pearl onions instead of frozen?

A: Yes, you can! Just peel and trim the fresh pearl onions before cooking. Fresh ones may take a little longer to brown.

Q: Can I make this ahead of time?

A: Absolutely! This dish is great made ahead. The flavors meld together beautifully as it sits. Store in the refrigerator and reheat before serving.

Q: What if I don’t have sherry wine vinegar?

A: You can substitute with apple cider vinegar or white wine vinegar, but the sherry wine vinegar gives it a unique flavor profile.

Q: Can I use a different type of onion?

A: While pearl onions are traditional, you could use small cipollini onions or even quartered shallots as a substitute.

Q: The sauce is too sweet; how do I fix it?

A: Add a splash more sherry wine vinegar or a squeeze of lemon juice to balance the sweetness.

Final Thoughts

I truly hope you’ll give this recipe for Broccoli and Pearl Onions with a Sherry Glaze a try. It’s a simple, elegant dish that can elevate any meal. The combination of sweet and savory flavors, the tender broccoli, and the satisfying pop of the pearl onions make it a delightful culinary experience. Don’t be afraid to experiment with variations and substitutions to make it your own. And if you do make it, please share your feedback – I’d love to know what you think! Pair this dish with a crisp Sauvignon Blanc or a light Pinot Noir for a truly memorable meal. Happy cooking!

Broccoli and Pearl Onions With a Sherry Glaze Recipe