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4 cups tiny white onions, peeled and trimmed 1 L
2 tbsp unsalted butter 30 mL
1/2 cup chicken broth 125 mL
1/2 cup dry white wine 125 mL
1 cup heavy cream 250 mL
pinch of salt
pinch of white pepper
1/8 tsp fresh nutmeg 0.5 mL
1 tsp fresh parsley, minced 5 mL
In a large covered skillet, simmer peeled onions in butter, broth and wine for about 20 minutes, until tender.
Add cream and boil, uncovered, for 4 to 5 minutes until slightly thickened. Stir in salt, white pepper and nutmeg.
Pour into serving dish and sprinkle with fresh parsley.
Chef's Note
A side dish for any holiday or special event meal.
2 tbsp unsalted butter 30 mL
1/2 cup chicken broth 125 mL
1/2 cup dry white wine 125 mL
1 cup heavy cream 250 mL
pinch of salt
pinch of white pepper
1/8 tsp fresh nutmeg 0.5 mL
1 tsp fresh parsley, minced 5 mL
In a large covered skillet, simmer peeled onions in butter, broth and wine for about 20 minutes, until tender.
Add cream and boil, uncovered, for 4 to 5 minutes until slightly thickened. Stir in salt, white pepper and nutmeg.
Pour into serving dish and sprinkle with fresh parsley.
Chef's Note
A side dish for any holiday or special event meal.
