4 Yellow Onions
1 cup of Heavy Cream
¼ cup of White Wine
Salt and Pepper
***Take 4 yellow onions, peel and slice them 1/4 inch thick, and carefully place them on a baking sheet, rings intact. Drizzle with olive oil, salt and pepper. Roast them at 375F for about 15 minutes.
***While onions are roasting, place 1 cup of heavy cream and 1/4 cup of white wine in a small saucepan and simmer till it starts to bubble around the edges. Remove from stove.
***After 15 minutes, carefully take the onions off the baking sheet and transfer into a shallow baking dish, still keeping rings intact. Spoon cream sauce over each onion, maybe a little more black pepper, cover with foil and cook another 20-25 min's.
***Remove from oven, take off foil, and raise temp to 450F. Shave, or grate your parmesan on top of each onion, place back in hot oven till golden brown. About 5 min's till they caramelize.
Garnish with fresh sage leaves or thyme
Recipe by Daisy Martinez
1 (12-ounce) can evaporated milk￼
1 (14-ounce) can condensed milk
2 egg yolks
2 cups fresh coconut milk or 1 (15-ounce) can coconut milk
1/4 teaspoon true Ceylon cinnamon (sold as Mexican cinnamon or canela in Hispanic markets)
1 cup Puerto Rican white rum
Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.