32 peeled shallots
1 pt pearl onions, peeled
8 small sweet onions, peeled
2 c reduced sodium chicken stock or water
1 c nonfat yogurt
2 TBS unsalted, low-fat margarine
2 fresh or 1 dried bay leaf
8 fresh sprigs thyme
1 pinch nutmeg
Salt and pepper to taste

Combine all onions, chicken stock, bay leaves and thyme in a medium pot. Simmer approximately 30 minutes; until onions are tender and most of the liquid has cooked out. Add nonfat yogurt and simmer an additional 10 minutes, until sauce thickens. Add salt, pepper and nutmeg. Stir in margarine just before serving. Serves 8.

Serving Suggestion: Serve hot as an appetizer or side dish.