| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | pt | Tiny white onions |
| Peeled & trimmed | ||
| 2 | tb | Unsalted butter |
| 1/2 | c | Chicken broth |
| 1/2 | c | Dry white wine |
| 1 | c | Heavy cream |
| Pn of salt & white pepper | ||
| 1/8 | ts | Fresh nutmeg |
| 1 | ts | Minced parsley |
INSTRUCTIONS
In a large covered skillet, simmer peeled onions in butter, broth and wine about 20 minutes until tender. Add cream and boil, uncovered, 4-5 minutes until slightly thickened. Stir in salt, white pepper, and nutmeg. Pour into serving dish and sprinkle with parsley. Bobbi Carney - February 1992 Posted to MM-Recipes Digest V4 #330 by stut@liii.com (Stu) on Dec 20, 1997
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