|Golden raisins||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Small white onions||1 Pound, peeled|
|Water||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Curry powder||1 Tablespoon (Or To Taste)|
|Light cream/Milk||1 Cup (16 tbs) (Approximately)|
|Lemon juice||1 Tablespoon (Of 1/2 Lemon)|
Soak the raisins in the sherry.
Put the onions into a saucepan.
Add the water, 2 tablespoons of the butter and the salt and pepper.
Bring to the boiling point and lower the heat.
Simmer covered for 10 minutes or until the onions are tender but still firm; cooking time depends on their size.
Reserve the onions.
Put the remaining butter into the top of a double boiler and stir in the curry powder.
Cook, stirring frequently, over hot water for 10 minutes.
When the onions are cooked, drain them into a bowl.
Measure the cooking liquid and add enough cream to make 1 1/4 cups.
Stir the cornstarch into the cream and stir this mixture into the curry butter.
Cook, stirring frequently, until thickened and smooth.
Add the onions, raisins and the sherry in which they were soaked.
Cook over hot water, stirring frequently, until the onions are thoroughly heated through.
Stir in the lemon juice before serving.