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kelly_yoyo
about 25 pearl onions (I like the yellow ones) (this is a very rough estimate--I always make more) peeled but whole
a tablespoon of butter
1/2 cup white wine
1/2 cup chicken broth
bay leaf
pinch of thyme
pinch of salt
1 cup heavy cream
basically the white wine and broth should come to halfway up the onions in a large cast iron pan or pot; add the butter, bay leaf, thyme, and salt now, too
cover and simmer for about 25 minutes, then take the cover off and boil until some of the liquid is boiled off
add the cream and bring to a low, rolling boil--this part will take a long time; stir it a lot and basically cook it until it starts to thicken and the cream to brown just a bit
add some white pepper at the very end
kelly_yoyoabout 25 pearl onions (I like the yellow ones) (this is a very rough estimate--I always make more) peeled but whole
a tablespoon of butter
1/2 cup white wine
1/2 cup chicken broth
bay leaf
pinch of thyme
pinch of salt
1 cup heavy cream
basically the white wine and broth should come to halfway up the onions in a large cast iron pan or pot; add the butter, bay leaf, thyme, and salt now, too
cover and simmer for about 25 minutes, then take the cover off and boil until some of the liquid is boiled off
add the cream and bring to a low, rolling boil--this part will take a long time; stir it a lot and basically cook it until it starts to thicken and the cream to brown just a bit
add some white pepper at the very end
