Creamed Onions & Carrots - cooking recipe

Ingredients

1 lb white pearl onion (about 4 cups)
1 (1 lb) bag peeled baby carrots
1 tablespoon butter
1 teaspoon sugar
1 cup chicken broth
1/4 cup dry white wine
2 cloves garlic, minced
1 bay leaf
1/4 cup whipping cream
1 tablespoon whole grain mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley

Preparation

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