Categories: Vegetables 
      Yield: 6 servings 
  
     16 oz Frozen pearl onions 
      2 tb Vegetable oil 
      3 tb Sugar 
  1 1/2 c  Beef stock 
      4 tb Red wine vinegar 
           Salt 
           Freshly ground black pepper 
  
  RINSE THE ONIONS IN A strainer, just to separate them and remove extra ice. 
  Blot them on paper towels. In a large, heavy skillet, heat the oil over 
  high heat. When it is hot, add the onions and sugar and continue cooking 
  for 5 minutes, shaking often, until the onions are lightly colored. Add the 
  beef stock, adjust the heat to medium- high, and continue cooking until the 
  liquid is almost completely evaporated, about 20 to 25 minutes. Stir in the 
  vinegar, cook for 30 seconds, season with salt and pepper, and serve.