Ingredients
2 dozen small onions
1 tablespoon butter
white wine
1 bay leaf
pinch thyme
pinch salt
1 cup heavy cream
white pepper
1 tablespoon butter – softened
parsley – chopped
Preparation
Cut 1/4-inch crosscut into root minimize bursting. Drop into boiling water for 30 seconds to loosen skin, shave off root ends, and slip off peel.
Arrange onions in single layer in pan. Add butter, bay leaf, and seasoning; add wine to cover half over onions. Simmer covered for 25 minutes or until tender when pierced with a fork. If liquid has not evaporated, raise heat and boil it off. Add heavy cream and boil several minutes to thicken slightly.
Reheat before serving. Add white pepper and softened butter and sprinkling of fresh chopped parsley.
