2/3 cup slivered almonds, toasted (about 3 1/2 ounces)
4 teaspoons Sherry wine vinegar or red wine vinegar
Directions
Bring pot of water to boil. Add onions; cook 3 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Squeeze onions at stem end & onions will slip out of skins.
Combine pearl onions, Sherry, raisins, honey, water, butter and thyme in heavy large skillet. Bring to boil over medium-high heat. Reduce heat to very low; simmer uncovered until liquid evaporates and onions begin to caramelize, stirring often, about 1 hour. Season with salt and pepper. Remove from heat. (Can be prepared 6 hours ahead.) Let stand at room temperature. Rewarm over low heat before continuing.) Stir almonds and Sherry wine vinegar into onions. Add a few teaspoons of water if mixture is too dry. Serve warm.
