Title: Creamed Onions
Categories: Vegetables
Yield: 4 Servings

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

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