Creamed Onions with Brandy and Smoked Applewood Bacon Recipe?
I've lost my recipe and have been commanded to bring on Thursday. I know it was from a magazine, pretty sure a cooking mag, but other than that... Keep typing ingredients into search engines with no luck. Any ideas?
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re: Virginia Roby
That sounds delicious, heres the link http://www.foodnetwork.com/recipes/em...
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Well, I made it up from vague memory & it turned out pretty darn delicious.
Did the 'cut X's in the root end & soak in very hot water for an hour' method to peel the boiling onions. No such luck - there was no popping happening. They were easier to peel, but still a pain. So, forgive me on ingredient amounts, as I just went for it...
Sliced 4 strips (could have used more) of applewood smoked thick bacon into matchsticks & sauteed in med/lg dutch oven until cooked. Left the fat in - there wasn't that much. Poured in about a 1/2 C or so of brandy & dumped in the onions (2 of those larger Melissa's bags). Stirred it all around for a bit, hoping the onions would soak up some bacon & brandy. Poured in enough heavy cream to cover onions & started simmering. At some point I added salt & pepper & a little ground mustard seed & fresh tarragon. Kept cooking & cooking (40 mins?) until it was demanded I put them on the table. Turned out still a little soupy, but delicious. Not sure how they would turn out if already par-boiled 30 mins to peel. These were pretty soft. If you go that route, I'd pick a smaller pot, so not as much cream required to cover & hope for the best.
Only problem is I think over-indulgence in these was the cause of minor gastric distress the rest of the evening...
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Here's what I found with a little dig. Probably not the exact item but hopefully a little help -- you could probably sub Brandy for the wine. This rec. would have been in Bon Appetit.
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