Creamed Onions & Carrots

Recipe by CountryLady
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement