Thursday, November 18, 2010

1 1/2 to 2 pounds pearl onions
3 strips apple smoked bacon, diced
3 T all purpose flour
1 1/2 cups chicken broth
1 cup heavy cream
3 sprigs fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon seasoning mix
2 T snipped chives

* * * * * * * * *

Ingredients for seasoning mix:
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

Combine all ingredients

Makes 2/3 cup

Preparing the onions:
Fill a medium saucepan half full of water and bring to a boil. Add the pearl onions, cover, and set aside until onion skins are very soft and onions are easily peeled, about 10 minutes. Drain onions and refresh under cold running water or in an ice bath. When onions are cool enough to handle, use a paring knife peel away the tough outer skins. Set aside.

In a medium heavy pot render the bacon until crispy, 4 to 6 minutes. Remove bacon using a slotted spoon and transfer to paper towels to drain. Reserve and set aside.

Whisk the flour into the rendered bacon fat and cook, stirring constantly, for 2 to 3 minutes, until a blond roux is formed. Whisk in the chicken broth and cook, stirring, until mixture thickens. Add the heavy cream, thyme, salt, pepper, and seasoning mix and cook until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Add the pearl onions and continue to cook at a low simmer, partially covered, until onions are very tender and sauce is very thick and flavorful, 45 minutes to 1 hour. When ready to serve, garnish the onions with the reserved crispy bacon and sprinkle the top with the chives.

Serves 6 to 8


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