Instructions: Peel onions. Wipe off mushrooms with damp cloth, cutting off a narrow slice from each stem end. Chop parsley, reserving half of it for garnish. Melt butter over low heat in a large skillet. Saute onions 8 minutes without permitting them to brown. Add whole mushrooms and turn them 1 minute in butter to coat. Sprinkle them with flour, and stir. Add parsley, bay leaf, salt, cayenne, and stock. Stir to blend well. Bring to a boil. Cover and cook slowly about 10-12 minutes until onions are tender. Stir occasionally.

Add wine. Cover and cook 1 minutes. Remove bay leaf. Place vegetables on hot serving dish and sprinkle them with reserved parsley.

Hope this is what you wish, It is good as a side dish or served on top of fish Walt MM

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