CookTeaser

A CookTale

Cathie’s favorite, and an annual treat. The original recipe came from Thomas Keller of The French Laundry. This lighter version is Cathie’s adaptation and quite a delightful addition to the Thanksgiving table. It would works equally as well at the Christmas table with a Roasted Goose.

INGREDIENTS

24 white Pearl Onions (unpeeled)
1 oz. Applewood-smoked Bacon, (cut into small dice)
1/2 cup of Heavy Cream
1/8 tsp. of Nutmeg, grated
1 TB Sherry
Small bunch of Chives, (cut into a 1/4-inch dice )
Kosher Salt

METHOD

1. In a large pot of salted boiling water, blanch the Pearl Onions for about 7 minutes. Remove from the water, shock in a bowl of ice water, drain. Peel the Onions, leaving a little of the root end intact.

2. In a medium saucepan, cook the Bacon until crisp. Remove the Bacon, & drain on a paper towel. Leave 1 TB of the Bacon fat in the pan, add the Pearl Onions, Heavy Cream & Nutmeg. Season to taste with Kosher Salt.

3. Cover the Onions & Heavy Cream with a cartouche (a circular piece of parchment paper with a 1-inch-diameter hole in the center that will fit on top of the saucepot).

4. Cook the Pearl Onions on medium heat until the Cream has reduced by half & the Onions are cooked through. Stir in the sherry.

5. Garnish with the Bacon & Chives.