1 to 2 lbs. pearl onions
2 to 3 tbsp. Kuzu or arrowroot
1/4 tsp. salt or tamari to taste
2 to 3 tbsp. tahini, optional

To peel onions, drop in pot of boiling water for 60 seconds. Drain onions, discard liquid. Onions should slip out of skins easily. Place peeled onions in heavy saucepan with water to cover. Bring to a boil and simmer 20 to 30 minutes until onions are tender.

Dissolve kuzu or arrowroot in 1/4 cup water. Slowly stir in onions. Continue stirring over medium heat until thickened. Lower heat and simmer for five minutes. Add tahini, dissolved in a blender with a little water, if desired. Cover, keep warm until served.