Onions In Cream

• 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

1. 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.
2. 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
3. evaporated, raise heat and boil it off. Add heavy cream and boil several minutes to thicken slightly.
4. Reheat before serving. Add white pepper and softened butter and sprinkling of fresh chopped parsley.

onions, butter, white wine, bay leaf, thyme, salt, heavy cream, white pepper, butter, parsley

Taken from www.epicurious.com/recipes/member/views/onions-in-cream-52862081 (may not work)