2 lbs white peal onions, peeled 1 1/2 c chicken broth 4 sprigs of fresh thyme 1/2 tsp fresh thyme, minced 1/2 c heavy cream 1/2 tsp salt 1/2 tsp fresh ground pepper

1. Cream the onions: Bring the onions, chicken broth, and 1 1/2 c of water to a boil in a medium saucepan over med-high heat. Reduce heat to a simmer, add the thyme sprigs, cover the saucepan, and cook until the onions are tender -about 15 min. 2. Using a slotted spoon, remove the onion, place in a small bowl, and set aside. Over med-high heat, reduce the cooking liquid by half - about 15 min. Stir in the cream, salt, minced thyme, and pepper. Cook until slightly thickened - about 2 min. Return the onions to the pan and cook until heated through, about 5 min. Serve warm.