BACON CREAMED PEARL ONIONS, APPLES AND SQUASH
Carolyn
ingredients
- 1 package (10 oz.) pearl onions (red or white), peeled
- 2 slices smoked bacon, thick sliced, diced 1/4" cubes
- 1/2 cup peeled, diced firm cooking apple (1/2" cubes)
- 1/2 cup peeled, diced squash (Kabocha, Butternut…) (1/2" cubes)
- 1/4 cup chicken stock or bouillon
- 1/2 cup heavy(whipping) cream
- 1tsp. Dijon mustard
- 1 tsp. vegetable(cooking) oil
- 1 tsp. chopped fresh herbs(chives, parsley)
- Salt
- White pepper
directions
- 1
1. Over medium flame, heat the oil in a heavy-bottomed pot just large enough to contain the onions in a single layer.
- 2
2. Add in the diced bacon and carefully brown it, stirring often (about 5 minutes).
- 3
3. When brown, remove the bacon with a slotted spoon, reserving it on a paper towel; add in the peeled onions and stir to coat them in the rendered bacon fat.
- 4
4. Add in the chicken stock, 1/4 teaspoon of salt and some white pepper, and gently bring the mixture to a boil. Turn down heat and gently simmer for 3 minutes, until the liquid nearly disappears.
- 5
5. Add in the cream and bring to a boil. Turn down the heat and simmer for 8 minutes, or until cream thickens considerably.
- 6
6. Add in the diced squash and cook for 3-4 minutes.
- 7
7. Add in the diced apples and cook an additional 2 minutes.
- 8
8. Add in the Dijon mustard and stir to blend in. Taste for seasoning and finish by adding the chopped herbs.
- 9
9. Turn out to a bowl and top with the reserved bacon before serving hot.
Source: Carolyn
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