2 lbs. pearl onions
1 T. butter
1/2 c. white wine
1/2 c. chicken stock
bay leaf
pinch of thyme
1/4 tsp. salt
1 c. heavy cream
pinch of white pepper
pinch of fresh grated nutmeg
fresh chopped parsley

To peel onions, drop them in boiling water for 30 seconds to loosen the skin. Shave off the root ends and slip off the peel. To minimize any bursting, cut an “X” in the root ends.

Arrange the peeled onions in a pan preferably in one layer. Add butter, wine, and stock to come half way up the onions. Also add the bay leaf, thyme and salt. Simmer, covered for about 25 minutes or until tender when pierced. If liquid has not evaporated, raise heat and boil it off. Add heavy cream and boil several minutes to thicken slightly. Reheat just before serving, adding pepper, nutmeg, and parsley.