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.