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Creamed Onions with Brandy and Smoked Applewood Bacon Recipe?

torta basilica Nov 24, 2009 11:49 AM

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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  1. j
    JMFLD Nov 24, 2009 11:59 AM

    sounds pretty good.

    whats the consistency?
    Looks like all the ingredients are in the title. perhaps some additional acid to cut it....

    1 Reply
    1. re: JMFLD
      torta basilica Nov 24, 2009 12:58 PM

      Very thick... trying to remember what herbs/seasonings...

    2. l
      LauraGrace Nov 24, 2009 12:10 PM

      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.


      2 Replies
      1. re: LauraGrace
        torta basilica Nov 24, 2009 12:59 PM

        Thanks - I found that & it sounds so much easier! But I have 2 big bags of boiling onions & this recipe calls from already creamed & frozen. Next time!

        1. re: torta basilica
          LauraGrace Nov 24, 2009 01:09 PM

          Well, drat. I hope someone can find the exact recipe!! :)

      2. t
        torta basilica Nov 27, 2009 06:50 AM

        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...

        1. v
          Virginia Roby Jul 11, 2010 12:58 PM

          Just saw this question the and recently saw the recipe by Emeril Lagassi on Foodnetwork.com. Find it under a search for "Creamed onions with crispy bacon"

          1 Reply
          1. re: Virginia Roby
            just_M Jul 11, 2010 08:09 PM

            That sounds delicious, heres the link http://www.foodnetwork.com/recipes/em...

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