In a small bowl, stir together currants and hot stock; set aside. In a separate bowl, pour boiling water over onions and let stand for 2 minutes; drain and peel.

In a large heavy skillet, combine currant mixture, onions and carrots. Cover and cook over medium-high heat until steam forms; reduce heat to low and cook, stirring often, for about 20 minutes or just until vegetables are tender, adding more stock, if necessary, to avoid scorching.

Drain vegetables and set aside. Return liquid to skillet and raise heat and boil to reduce liquid to a glaze. Stir in butter, vinegar, thyme, sugar, salt and pepper and reduce to simmer. Return vegetables to skillet and fold into glaze.

Arrange in a serving dish and decorate with fresh parsley.

Serves 8.