small onions  —  about 10 per diner
cream
sweet champagne or other sweet, sparkling wine
honey
salt

Peel the onions, leave them whole. Place the onions in a saucepan and add cream just enough to cover them. Bring the cream to the boil and cook briskly for about 3 - 5 minutes.

Add a generous dash of wine, sweeten with honey and season with salt. Divide the onions in small ramekins and pour the cream sauce on top.

Bake at 200 °C until the onions are tender and the sauce is reduced and nicely browned on top. Serve with a roast leg of lamb or other meat dishes.

Recipe source: adapted from "Shampanjassa haudutetut pikkusipulit", YLE/Kartanokeitoksia: Nuhjalan kartano, 2001.