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. ---------------------------------------------------------------------------
Nutrition
Ingredients
