¼teaspoonfreshly grated nutmeggrate from whole nutmegs
1 ½cupsheavy cream
kosher salt
white pepper
2tablespoonsfresh thymeor fresh parsley, chopped
Instructions
Melt butter in a large cast iron skillet.
Add the onions and cook over medium-low, stirring occasionally, until soft. This takes about 20 minutes or so.
Add the thyme and cook, stirring, for 2 minutes.
Add the cream and bring just to a boil.
Turn the heat to low.
Simmer over low heat, stirring occasionally, until thickened, about 5 minutes.
Add salt and white pepper to taste .
Remove the thyme leaves from the stems. These are generally quite small but if they are larger go ahead and chop them. If you're using parsley go ahead and mince it.
Sprinkle with fresh thyme or parsley and serve hot.
Notes
Storage:Let onion mixture cool to room temperature and then cover with plastic wrap or put in an airtight container. Refrigerate for up to 4 days or freeze for 3 months.Tips
Always cook onions on low heat to prevent caramelizing.
Avoid using onions with soft or dark spots. This is an indicator they're about to go bad, and since the onion is the star, we want the best!
Cut the onion into thicker slices for a more enjoyable bite. They'll cook down in the butter, and if the slices are too thin, they'll get mushy.
The creamy sauce will thicken the longer it simmers. However, it'll also thicken more as it cools, so don't be too worried if it's a little loose.
Easily separate thyme by pushing the stem end into a mesh strainer. Pull it through from the other side, and you'll be left with fragrant thyme leaves!