having had something extremely similar to this several times, I was excited to try out this recipe. I did alter it slightly by making a roux to thicken the sauce, and followed other reviewer's suggestion of simmering the cream with a crushed garlic clove and some bay leaves. The only thing that seemed off when the recipe was on the table were the onions themselves: they were like little oniony water balloons. Kinda yucky, and several of my family members commented on this. They were, however, sopping up the sauce with dinner rolls as it was excellent. I don't know if it would have helped to thaw the frozen onions first, or pierce them with a fork before baking, maybe? Next time, I might use thich slices of vidalia or something instead.
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