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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is an old-fashioned dish but the addition of wine & mustard makes it rather luxurious! It can be made up to 3 days in advance. Ingredients:
1 lb white pearl onion (about 4 cups) |
1 (1 lb) bag peeled baby carrots |
1 tablespoon butter |
1 teaspoon sugar |
1 cup chicken broth |
1/4 cup dry white wine |
2 cloves garlic, minced |
1 bay leaf |
1/4 cup whipping cream |
1 tablespoon whole grain mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup chopped fresh parsley |
Directions:
1. For easy peeling, cut stem from onions; cook in boiling water for 5 minutes.
2. Drain, rinse under cold water& slip out of their skins.
3. Melt butter in a large heavy bottomed frying pan over medium-high heat.
4. Add onions& cook, uncovered, stirring often, for 5 minutes; sprinkle with sugar.
5. Continue to cook, stirring often, until golden- about 2 or 3 minutes.
6. Stir in broth, wine, garlic& bay leaf, bring to a boil, then reduce heat to medium-low.
7. Partially cover& boil gently for 5 minutes.
8. If any of the carrots are thicker than your baby finger, slice them lengthwise.
9. Add carrots to the frying pan& continue cooking, stirring often until the onions can be easily pierced with a knifepoint, about 25 minutes.
10. Remove the lid,& boil over high heat, stirring often, until the liquid is reduced to a glaze, from 12- 15 minutes.
11. Remove bay leaf.
12. If you aren't using right away, pour into storage container, cover& refrigerate for up to 3 days.
13. Whisk cream& mustard together in a small bowl& stir into onion/carrot mixture.
14. Cover& cook over medium heat, stirring often, until mixture comes to a boil.
15. Uncover& simmer, stirring often, until the cream is reduced& coats the onions, about 2 minutes.
16. Season to taste& sprinkle with parsley.
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