3 lb. small white boiling onions (about 50)

Blanch onions for 2 minutes in boiling water. Drain and peel.

1/4 cup (1/2 stick) butter
1 tsp. sugar
3/4 tsp. salt
water
2/3 cup heavy cream
2/3 c. minced fresh parsley leaves

In an deep skillet, large enough to hold onions in 1 layer: Combine onions, butter, sugar, salt and enough water 1/2-inch deep. Bring to boil and boil until liquid almost evaporates. Swirl and cook until golden and starts to brown. Add cream. Boil, stir occasionally until slightly thickened. Season with salt and pepper and stir in parsley.

May cut recipe in half for medium skillet.

Serves 10.