2 pounds small white boiling onions, peeled
1 (750 milliliter) bottle Chardonnay wine
1 bay leaf
1/4 teaspoon dried thyme
salt to taste
1 cup heavy whipping cream
1 teaspoon butter
Place onions in a 2 quart pot. Pour enough wine to cover half of the onions. Add the bay leaf, thyme and salt. Simmer and stir for 25 minutes.
Add the cream and bring to a boil; reduce heat and cook until thickened.
Remove from heat and stir in the butter. Remove bay leaf and serve.