I serve this recipe each year in a wonderful old dish which was passed on to me by my grandmother. Besides being a wonderful addition to our Christmas dinner, the dish brings back some very special memories of a very special lady.

1	pt	Tiniest white onions, peeled & trimmed
2	tbsp	Unsalted butter
1/2	C	Chicken broth
1/2	C	Dry white wine
1	C	Heavy cream
	pinch of	Salt
	pinch of	White pepper
1/8	tsp	Nutmeg
1	tsp	Minced parsley

In a large covered skillet, simmer peeled onions in butter, broth and wine about 20 minutes till tender. Add cream and boil, uncovered, 4-5 minutes till slightly thickened. Stir in salt, white pepper and nutmeg. Pour into serving dish, and sprinkle with parsley.