Saturday, August 13, 2011


serves four

16 pearl onions
2 teaspoons olive oil, plus extra for drizzling
2 1/2 cups dry white wine
2 tablespoons butter
2 carrots, chopped
2 tablespoons all-purpose flour
2 tablespoons mustard
generous 1 cup bacon, diced
1/4 cup heavy cream
salt and pepper

Preheat the oven to 350 F. Place the onions in a high-sided roasting pan and drizzle with a little olive oil. Pour in 1 3/4 cups of the white wine and season with salt and pepper. Bake for about 30 minutes until the liquid has almost completely evaporated. Melt the butter in a skillet. Add the carrots and cook over low heat, stirring occasionally, for 5 minutes. Sprinkle with the flour and stir in, then add the mustard and season with salt and pepper. Cook, stirring frequently, until thickened. Heat the olive oil in another skillet. Add the bacon and cook, stirring occasionally, for 4-5 minutes. Sprinkle with the remaining wine and cook until it has evaporated. Stir in the cream, then pour the mixture into the pan of carrots and stir well. Transfer the onions to a serving dish and pour the sauce on top.

bacon recipe courtesy of: The Silver Spoon, p. 114. New York: Phaidon Press, 2005

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