Happy Thanksgiving thingy

Thankful, indeed I am. For beloved friends and family, A-cat and S-cat, and, currently, a pot of Rishi Golden Yunan tea, a piece of toast w/butter & jam, and some time to write.

Here's what I will be making and bringing as my small contribution to what I have no doubt will be an amazing meal cooked by the wonderful Maureen McHugh later today:

Creamed Carmelized Onions

(all amounts approx--I'll be tripling these amounts)

25 small onions (pearl-type)
1 tbls butter
1/2 cup white wine
1/2 cup chicken broth

the liquids should come to half way up the onions in a large cast iron pan

bay leaf
pinches of thyme and salt

simmer for 25 minutes covered
cover off, boil off most of the liquid (this takes longer than you think it will or should)

1 cup heavy cream

bring to low rolling boil for a few minutes until thick (this, in my experience, actually takes more than a few minutes)
add a little white pepper at the last minute