Recipe by CountryLady
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.
Top Review by NurseJaney
For just 2 of us (and furry friend), I halved the recipe, and started early in the afternoon - to the point of adding cream and mustard. The 25 minute boiling time evaporated most of the liquid, but I added more broth and wine, and just let the pan sit, covered. Couldn't find the whole grain mustard, so just added dijon. Since I am not usually the major chef here, was surprised to hear DH say that this could be on our Christmas buffet! Thanks, CountryLady for a new and (rather) healthy taste treat !
- 1 lb white pearl onion (about 4 cups)
- 1 (1 lb) bagpeeled 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 See How It's Made
- For easy peeling, cut stem from onions; cook in boiling water for 5 minutes.
- Drain, rinse under cold water& slip out of their skins.
- Melt butter in a large heavy bottomed frying pan over medium-high heat.
- Add onions& cook, uncovered, stirring often, for 5 minutes; sprinkle with sugar.
- Continue to cook, stirring often, until golden- about 2 or 3 minutes.
- Stir in broth, wine, garlic& bay leaf, bring to a boil, then reduce heat to medium-low.
- Partially cover& boil gently for 5 minutes.
- If any of the carrots are thicker than your baby finger, slice them lengthwise.
- Add carrots to the frying pan& continue cooking, stirring often until the onions can be easily pierced with a knifepoint, about 25 minutes.
- Remove the lid,& boil over high heat, stirring often, until the liquid is reduced to a glaze, from 12- 15 minutes.
- Remove bay leaf.
- If you aren't using right away, pour into storage container, cover& refrigerate for up to 3 days.
- Whisk cream& mustard together in a small bowl& stir into onion/carrot mixture.
- Cover& cook over medium heat, stirring often, until mixture comes to a boil.
- Uncover& simmer, stirring often, until the cream is reduced& coats the onions, about 2 minutes.
- Season to taste& sprinkle with parsley.