Creamed Onions & Carrots

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.

• Ready In: 1 hr 30 mins
• Serves: 8

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.