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Perignon
A simple trick: Slice the bacon lengthwise before you dice it, (mostly) separating the fat from the meat. Now dice it in two separate piles, the mostly fat and the mostly meat. Follow the recipe directions above, but put the fatty pieces in first & cook for 90 seconds to 2 minutes, then add the meaty pieces and stir until all is crisp.
I use this all the time, including when making clam chowder. You end up with less fat, all the flavor, and reduce the odds of overcooking the meat.
Lisa
Lyn - is this the recipe? It is from the LA times circa 1997.
Compote of Pearl Onions with Smoked Bacon, Brandy, Cream and Chives
from Carrie Nahabedian of the Gardens Restaurant at the Four Seasons
2 pounds white pearl onions, peeled
6 slices smoked bacon, preferably applewood-smoked
2 ounces brandy
1 pint heavy cream
salt and freshly ground pepper
fresh chives, chopped for garnish
Lisa
Here is the link for all of the instructions to make it:
http://articles.latimes.com/1997/nov/23/magazine/tm-56687/3
Anne
OK Folks, here is the challenge: I have watched videos, read directions, looked at websites AND. almost 3 POUNDS of pearl onions turned into less than 1 pound after the trimming and blanching and squeezing. SO - to the store - frozen white pearl onions! (they don't sell frozen red ones)What I am I doing wrong before I toss this recipe (which is incredibly good) and another one from an old Gourmet magazine? Recipes say that frozen ones do not taste as good...mushy, etc.
Socorro
The pearl onions looked beautiful without the cream sauce. Tasted great with the sauce but: "Stir onions into cream to heat through". Unfortunately, this covered all the beautiful onions...big mistake. The directions should state to 'PLACE' the onions in the sauce. followed by bacon, etc. Then proceed to broiler.
John
The recipe calls for heating the onions through in the cream - on the stovetop - before broiling them. Broiling is just to brown crumbs, not to cook the onions, and whenever broiling, you should keep a close eye on things because the difference between nicely browned and burned to a crisp is sometimes a very short time.
Rachael Heath
This is a great recipe. I wasnt thrilled to be tasked with a pearled onion side dish a couple Christmas’s ago, but after making this that one time I have happily made it the next three years as requested. It’s perfect as is, but I do like to add mushrooms or greens for a little more substance to it. It turns it from a condiment into slightly more of a side.
betsy bobo
Did the five minutes in boiling water actually cooke the onions enough to be tender?
byrne Sleeper
Can this be made ahead? Would I reheat slowly and then add bread crumbs and cheese and bacon at the end before serving?
Heidi
Swapping the bacon for wild mushrooms will not steer your wrong.
Tommyt
Peeling the onions was a task, glad I did this days before thanksgiving. We don't do swine so I topped it with a deep fried shallot/sage/breadcrumb thing that Samin Noserat made in a video. That was time consuming as well but everybody agreed it was a great addition to our feast.
Rachael Heath
This was the PERFECT addition to prime rib Christmas morning. At first I thought it was a boring ask when my in laws wanted us to bring pearled onions, but it was honestly one of the best things at the table. Can’t go wrong with bacon cream and onion! My recommendation is to buy quite a few extra onions. They get smaller when you peel them and I definitely could have used another handful. Also don’t be shy with kosher salt and pepper at the end for a final seasoning! 6 adults polished this off.
Bacon!
I halved the recipe for everything except the bacon and it was perfect. Also skipped the butter and just cooked shallots and garlic in the bacon fat instead of pouring it off. In other words, if following the recipe, double the bacon!
Joanna
Has anyone tried a veg version of this and if so what did you successfully use? Would shiitake work?
Lauren
Can this be made ahead of time?
Cindy S
Don't broil for 10 minutes unattended! It burns quick!!
Anne
OK Folks, here is the challenge: I have watched videos, read directions, looked at websites AND. almost 3 POUNDS of pearl onions turned into less than 1 pound after the trimming and blanching and squeezing. SO - to the store - frozen white pearl onions! (they don't sell frozen red ones)What I am I doing wrong before I toss this recipe (which is incredibly good) and another one from an old Gourmet magazine? Recipes say that frozen ones do not taste as good...mushy, etc.
kathycookstoo
Been there. And,I haven't found any frozen pearl onions in my area.
Rick Wagner
From a novice cook:Wonderful dish. Cooked and peeled onions the day before, so they were cold when mixed with sauce. Followed directions and broiled which, in 5 minutes, left onions cold but bread crumbs burned. Maybe with more experience I could have foreseen this. Was fine with dead crumbs removed and rest baked.
John
The recipe calls for heating the onions through in the cream - on the stovetop - before broiling them. Broiling is just to brown crumbs, not to cook the onions, and whenever broiling, you should keep a close eye on things because the difference between nicely browned and burned to a crisp is sometimes a very short time.
Javajo
Perhaps my onions were bigger than most (although they were labeled "pearl"), but blanching and 10 minutes under the broiler wasn't enough cooking time. If I make this again, I will boil the onions until just about done.
Socorro
The pearl onions looked beautiful without the cream sauce. Tasted great with the sauce but: "Stir onions into cream to heat through". Unfortunately, this covered all the beautiful onions...big mistake. The directions should state to 'PLACE' the onions in the sauce. followed by bacon, etc. Then proceed to broiler.
Julie
Delicious, but I found my sauce didn't thicken and reduce as much as I would have liked, even though I had it reducing for quite a while but once I added breadcrumbs it was fine. Didn't find the red onion, so just used white, but want to try it again with the red. I also added a drop of sherry.
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