Creamed Red and White Pearl Onions with Bacon
Side
Ingredients
2 8-ounce bags red pearl onions
2 8-ounce bags white pearl onions
2 ½ ounces (2 strips) thick-cut bacon diced ( 1/2 cup)
2 tablespoons butter
2 shallots minced
1 garlic clove minced
1 ½ pints heavy cream
1/2 teaspoon salt
1 cup fresh bread crumbs
2 tablespoons chopped parsley
Description
Time30 minutes
Jim Wilson/The New York Times
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No. 9 Park in Boston. It is incredibly rich, and remarkably good. If you don't have time to blanch and peel the onions, feel free to use frozen pearl onions in a pinch.
Directions
If red and white onions are about the same size, bring a large pot of water to boil over high heat.
Add onions and blanch until skins loosen slightly, about 5 minutes.
Drain. (If white onions are considerably larger, blanch onions separately, increasing time on white onions by a couple of minutes.)
Let onions until cool enough to handle, then trim and peel. Set aside. (Onions can be blanched, peeled and trimmed ahead of time.
Place in 2-quart zipper-lock bag and refrigerate until ready to use.)
Sauté bacon in a Dutch oven over medium heat until crisp, about 5 minutes.
Transfer to paper-towel-lined plate and set aside.
Pour off bacon fat.
Melt butter in Dutch oven over low heat until foaming, add shallots and garlic and cook until translucent but not browned, stirring frequently, about 3 minutes.
Add heavy cream and salt.
Simmer, stirring often, until cream is thick and golden and has reduced by half, 15 to 20 minutes.
Stir onions into cream to heat through.
Heat broiler.
Turn onions and cream into a shallow 1 1/2-quart casserole dish.
Top with bacon, bread crumbs and parsley.
Place under broiler (or bake) and cook until crumbs are browned and dish is bubbling, about 10 minutes.