Blanched and peeled boiling onions are simmered in white wine for 25 minutes before cream is added to the pot and allowed to reduce and thicken in this innovative twist on a classic side dish.
INGREDIENTS (for 8 servings):
- 2 pounds small white boiling onions, peeled
- 1 (750 milliliter) bottle Chardonnay wine
- 1 bay leaf
- 1/4 teaspoon dried thyme
- salt to taste
- 1 cup heavy whipping cream
- 1 teaspoon butter
Place onions in a 2 quart pot. Pour enough wine to cover half of the onions. Add the bay leaf, thyme and salt. Simmer and stir for 25 minutes.
Add the cream and bring to a boil; reduce heat and cook until thickened.
Remove from heat and stir in the butter. Remove bay leaf and serve.