Total Time
35mins
Prep 20 mins
Cook 15 mins

The wine and chicken broth make this more special - from Susan Branch's Christmas From The Heart Of The Home book

Ingredients Nutrition

Directions

  1. In a large covered skillet, simmer peeled onions in butter, broth and wine for about 20 minutes, until tender.
  2. Add cream and boil uncovered 4-5 minutes until slightly thickened.
  3. Stir in salt, white pepper and nutmeg.
  4. Pour into serving dish and sprinkle with parsley.

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