Created by Kchurchill5 "RIP" Forever in our Kitchen on November 14, 2011
Step 1: Onions ... I prefer to thaw the onion in a strainer, so they don't sit in any extra water as they thaw. Add the butter to a non stick saute pan and bring to medium - medium high heat. Add the onions and saute until they are lightly golden brown. Deglaze the pan with the sherry wine, and then add in the heavy cream and reduce heat to medium low to simmer. The cream will naturally thicken slightly. Season with salt and pepper.
Step 2: Finish and Serve ... Garnish with fresh chives. This is an excellent dish for Thanksgiving, served with a crown pork roast or prime rib; or just with an every day grilled steak. ENJOY!