1 Medium yellow onions (quantity to serve 4; see notes)
1 Water, for boiling (changed once during cooking)
1 cup (240 ml) heavy cream, OR Thin White Sauce (see notes)
Instructions
1. Peel the onions and trim the root and stem ends. Place them in a medium saucepan (about 3 qt / 2.8 L) and cover with cold water. Bring to a boil over medium-high heat.
2. After 10 minutes of boiling, drain the onions and cover again with fresh cold water. Return to a boil — this step (blanching) draws out harsh sulfur compounds and mellows the flavor.
3. Continue boiling until the onions are fully tender, 25-35 minutes total depending on size, until a thin-bladed knife slides through the center without resistance and the outer layers appear translucent.
4. Drain the onions thoroughly in a colander and transfer to a warmed serving dish.
5. Pour 1 cup (240 ml) of warm heavy cream or prepared Thin White Sauce evenly over the onions, coating all sides. Serve immediately while cream is still warm.
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