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Parsley and Onion Bake 5 cups baby onions 1/2 cup heavy cream 1 teaspoon nutmeg 1 teaspoon salt 1 small bunch Italian parsley 1/2 stick butter Heat the onions in a large pot. Add the heavy cream and the butter, blend well. Season the mixture with nutmeg, salt and half of the parsley. Combine all of the ingredients. Heat the mixture for 15 minutes on a medium flame until the cream sauce thickens. Garnish with the remaining parsley and keep warm in the oven until ready to serve. |