El Bizcocho's Braised Carrots

2 T. butter

1 large onion, thinly sliced, or a 1-pint basket pearl onions

1 lb. carrots, thinly sliced

1 t. thyme leaves

1 bay leaf

1/2 C. chicken stock

2 C. heavy cream

pinch nutmeg

salt and pepper, to taste

In a heavy pan over medium heat, cook the onions and carrots in the butter with thyme and bay leaf until soft but not browned, about 5 minutes.

Add chicken stock, and cook until juices are reduced by half. Add heavy cream and simmer, reducing slowly until cream thickens. Season with nutmeg, salt and pepper, and serve.

4 servings