Onion vegetables in curry cream

Ingredients for 4 servings:

• 750 g onion(s), small
• 40 g butter
• 2 garlic cloves
• 1 tsp sugar
• 250 ml meat broth, strong
• Salt and pepper, white from the mill
• 2 bay leaves
• 200 g sweet cream
• 2 egg yolks
• curry powder
• 1 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Onions not as a spice, but prepared as a vegetable

Peel the onions and halve or quarter them. Heat the butter in a large saucepan and cook the onions over medium heat until translucent. Add the peeled garlic cloves and press them through a press. Sprinkle the sugar over the onions and let them caramelize while stirring. Deglaze with the meat broth, season lightly with salt and pepper, add the bay leaves, and simmer covered for 10 minutes. Then add the cream and simmer uncovered over high heat for another 5 minutes. Remove the bay leaves and remove from the heat. Whisk the egg yolk with a little broth and toss the onions with it. Then season to taste with curry powder, transfer to a warmed bowl, and serve sprinkled with parsley. A good side dish for boiled beef or roast.