1 tablespoon vegetable oil
1 3/4 pounds white onions, chopped
4 large hot peppercorns
1 teaspoon salt
1 cup heavy cream
Melt vegetable oil in a skillet over medium heat. Saute onions and peppercorns until tender. Stir in salt and salt. Stir in heavy cream until thickened. Pour into hot skillet and heat through. Let cool 5 minutes, then stir in onions gently to coat. Serve immediately.