COLONIAL STYLE ONIONS AND CARROTS

Kate Kelly Hodsdon 

• 1/4 C butter or margarine
• 10 large onions, each cut in eight wedges
• 10 large carrots, cut in 4 x 1/2 inch strips
• 1-1/2 C Madeira wine
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 C heavy cream
• 1/4 C parsley

Melt butter in large skillet. Add onions and carrots and turn to coat thoroughly with butter. Cover and cook over low heat for 10 minutes. Uncover, Increase heat to medium. Stir in Madeira wine. Cook, stirring often, 40 minutes or until vegetables are tender and lightly caramelized. Sprinkle with salt and pepper. Stir in cream and parsley. Heat gently for two minutes. Serve hot. Makes 12 servings.