Everyone who tastes these becomes obsessed with them, and even more obsessed with how dead simple the recipe is. So instead of cooking, peeling, then recooking those tiny pearl onions and then adding cream and cooking them and essentially using up lots of valuable other-side-dish time, I just roast sliced onions and then add cream towards the end. The cream caramelizes on top of the onions and makes them extra crazy sweet. Thank me later!
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