0 recipes from contoocook and beyond


3 lb (about 50) small white onions, blanched in boiling water for
3 min, drained & peeled (a pain in the neck)
2 tbsp butter
1 tsp sugar
3/4 tsp salt
2/3 cup heavy cream
2/3 cup minced, fresh parsley flakes
In deep skillet large enough to hold onions in 1 layer, combine
onions, butter, sugar, salt & enough water to cover onions by 1/2″,
bring water to the boil & boil onions until the liquid is almost
evaporated. Cook the onions over moderate heat, swirling skillet
until they turn golden brown. Add cream, bring the liquid to the
boil & boil mixture stirring occasionally until sauce is thickened
slightly. Season with salt & pepper & stir in the parsley. The
onion mixture may be made 1 day in advance, kept covered & chilled.
Re-heat in a skillet over moderately low heat, stirring until it is
serves 10 Gourmet Magazine, Nov.1986

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