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.