yields 6-8 servings
2 10-ounce bags red pearl onions
1 10-ounce bag white pearl onions
2 1/2 ounces (2 strips) thick-cut bacon, diced (1/2 cup)
2 tablespoons butter
2 shallots, minced
1 garlic clove, minced
1 1/2 pints heavy cream
1/2 cup fresh bread crumbs
2 tablespoons chopped parsley
If red and white onions are about the same size, bring a large pot of water to boil over high heat. Add onions and blanch until skins loosen slightly, about 5 minutes. Drain. (If white onions are considerably larger, blanch onions separately, increasing time on white onions by a couple of minutes.) Peel onions and set aside. (Onions can be blanched and peeled ahead of time. Place in 2-quart zipper-lock bag and refrigerate until ready to use.)
Sauté bacon in a Dutch oven over medium heat until crisp, about 5 minutes. Transfer to paper-towel-lined plate and set aside. Pour off bacon fat. Melt butter in Dutch oven over low heat until foaming, add shallots and garlic and cook until translucent but not browned, stirring frequently, about 3 minutes. Add heavy cream and simmer until cream is thick and golden and has reduced by half, 10 to 15 minutes. Stir onions into cream to heat through.
Heat broiler. Turn onions and cream into a shallow 1 1/2-quart casserole dish. Top with bacon, bread crumbs and parsley. Place under broiler and cook until crumbs are browned and dish is bubbling, about 10 minutes.
bacon recipe courtesy of: Amanda Hesser, "Thanksgiving Dinner, With 12 Chefs On the Side," The New York Times, November 19, 2003