World's Best Creamed Onions

• 3 pounds (about 50) small white onions (blanched in boiling water for two minutes; drained & peeled-getting the onions cooked enough is hard, blanching for about four minutes is better)
• 2 T Unsalted Butter
• 1 t Sugar
• 3/4 t salt
• 2/3 cup Heavy Cream
• 2/3 minced fresh parsley

In a deep skillet, large enough to hold onions in one layer, combine onions butter sugar salt and enough water to cover the onions by 3/4 inch. Bring water to boil, and boil until liquid is almost evaporated. Cook onions over moderate heat, swirling the skillet until they turn golden and begin to brown. Add cream, bring liquid to boil, and stir occasionally until sauce is thickened slightly. Season with salt & pepper and stir in parsley.This mixture may be made 1 day in advance, kept covered and chilled, and reheated in a skillet over moderately low heat, stirring until hot

For Thanksgiving, of course