3 lbs. frozen pearl onions, defrosted
1/2 c. butter
1/2 c. brown sugar
1/4 c. red wine vinegar
2 c. beef stock
1/2 c. white wine
1 tsp. thyme leaves

In large heavy bottomed saucepan combine all ingredients. Bring to boil and cook over medium heat 45 minutes until liquid is thick and syrupy and onions caramelized. Makes 24 2-ounce servings.