Sweet Onion Glaze

'Bring a large pot of water and salt to a boil, then cook the onions for 3 minutes to loosen their skins.'

'Drain and let them cool slightly.'

'Trim the ends of the onions and remove their skins and peels.'

'In a large skillet or sauté pan, combine the small onions, sherry wine, raisins, honey, butter, thyme, and 1/4 cup of water

Bring to a simmer.'

'Reduce heat to low and cook slowly for 45 minutes or until the liquid has evaporated and the onions are caramelized.'

'Stir occasionally.'

'Season with salt.'

'At this stage, you can prepare it ahead of time and let it sit at room temperature for 6 hours.'

'Reheat the onions over low heat, add the almonds and red wine vinegar

If necessary, add a few tablespoons of water if the mixture becomes too dry.'

'Serve with duck.'

'Serves 8 portions.'

'242 calories per serving.'