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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
  1. Over medium flame, heat the oil in a heavy-bottomed pot just large enough to contain the onions in a single layer.
  2. Add in the diced bacon and carefully brown it, stirring often (about 5 minutes).
  3. 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.
  4. 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.
  5. Add in the cream and bring to a boil. Turn down the heat and simmer for 8 minutes, or until cream thickens considerably.
  6. Add in the diced squash and cook for 3-4 minutes.
  7. Add in the diced apples and cook an additional 2 minutes.
  8. Add in the dijon mustard and stir to blend in. Taste for seasoning and finish by adding the chopped herbs.
  9. Turn out to a bowl and top with the reserved bacon before serving hot.

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