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1
For easy peeling, cut stem from onions; cook in boiling water for 5 minutes.
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2
Drain, rinse under cold water& slip out of their skins.
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3
Melt butter in a large heavy bottomed frying pan over medium-high heat.
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4
Add onions& cook, uncovered, stirring often, for 5 minutes; sprinkle with sugar.
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5
Continue to cook, stirring often, until golden- about 2 or 3 minutes.
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6
Stir in broth, wine, garlic& bay leaf, bring to a boil, then reduce heat to medium-low.
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7
Partially cover& boil gently for 5 minutes.
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8
If any of the carrots are thicker than your baby finger, slice them lengthwise.
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9
Add carrots to the frying pan& continue cooking, stirring often until the onions can be easily pierced with a knifepoint, about 25 minutes.
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10
Remove the lid,& boil over high heat, stirring often, until the liquid is reduced to a glaze, from 12- 15 minutes.
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11
Remove bay leaf.
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12
If you aren't using right away, pour into storage container, cover& refrigerate for up to 3 days.
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13
Whisk cream& mustard together in a small bowl& stir into onion/carrot mixture.
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14
Cover& cook over medium heat, stirring often, until mixture comes to a boil.
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15
Uncover& simmer, stirring often, until the cream is reduced& coats the onions, about 2 minutes.
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16
Season to taste& sprinkle with parsley.
