2lbs small white pearl onions, peeled
1 (750ml) bottle of Chardonnay
1 bay leaf
¼ tsp dried thyme
salt to taste
1 cup heavy cream
Place the peeled onions in a 2qt saucepan and pour enough wine to cover half of the onions. Add the bay leaf, thyme and salt. Simmer, stirring frequently for 25 minutes.
Add the cream and bring to a boil; reduce the heat and cook until the sauce thickens.
Remove from the heat and stir in the butter. Remove the bay leaf before serving.