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Bacon Creamed Pearl Onions, Apples and Squash

Bruce Sherman - North Pond

Seasonal
Soups & Sides
Autumn

Ingredients:

• 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

Method

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.