Bacon Creamed Pearl Onions, Apples and Squash
Bruce Sherman - North Pond
Soups & Sides
- 10 oz. pearl onions (red or white), peeled
- 2 slices smoked bacon, thick sliced, diced into ¼” cubes
- ½ cup firm cooking apple, peeled, diced into 1/2” cubes
- ½ cup winter squash (Kabocha, Butternut…) peeled, diced into 1/2” cubes
- ¼ cup chicken stock or bouillon
- ½ c heavy (whipping) cream
- 1tsp Dijon mustard
- 1tsp vegetable(cooking) oil
- 1 tsp chopped fresh herbs(chives, parsley)
- salt and white pepper
- Over medium flame, heat the oil in a heavy-bottomed pot just large enough to contain the onions in a single layer.
- Add in the diced bacon and carefully brown it, stirring often (about 5 minutes).
- 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.
- Add in the chicken stock, ¼ 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.
- Add in the cream and bring to a boil. Turn down the heat and simmer for 8 minutes, or until cream thickens considerably.
- Add in the diced squash and cook for 3-4 minutes.
- Add in the diced apples and cook an additional 2 minutes.
- Add in the dijon mustard and stir to blend in. Taste for seasoning and finish by adding the chopped herbs.
- Turn out to a bowl and top with the reserved bacon before serving hot.