Recipe by Epi Curious
From Bon Appetit, August 2008, this takes plain creamed onions to a new level with the addition of applewood smoked bacon, wine and fresh herbs.
- 3 slices applewood-smoked bacon, chopped (thick-cut)
- 1⁄2 cup dry white wine
- 27 ounces frozen creamed pearl onions (3 boxes)
- 3 tablespoons herbs, fresh, chopped (such as parsley, chives, tarragon, and chervil)
Directions See How It's Made
- Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings. Heat same skillet over medium heat. Add wine; simmer 30 seconds. Add onions and cook until sauce melts and onions are heated through, about 5 minutes. Stir in herbs and bacon. Season to taste with salt and pepper.