Portuguese Onions, Chestnuts, and Bacon

By Leite's Culinaria

Ingredients

1/2 pound thick-sliced slab bacon (cut crosswise into 1/4-inch (6-mm) chunks)
1 pound pearl onions ((a scant 1 inch 25-mm in diameter))
1 pound peeled and roasted chestnuts ((from a jar or vacuum-sealed pack))
2 tablespoons honey
Kosher salt and freshly ground black pepper
A few springs flat-leaf parsley (for garnish (optional))

Prep Time5mins
Cook Time25mins
Servings6

Instructions

In a large skillet over medium-low heat, cook the bacon, stirring often, until the fat has rendered and the bacon starts to crisp, 10 to 12 minutes. Place the bacon on paper towels to drain.

Meanwhile, fill a bowl halfway with ice and water. Bring a medium saucepan of water to a boil. Drop in the onions and blanch for 30 seconds. Scoop out the onions with a slotted spoon and plop them in the ice water. Peel the onions by snipping off the tip and removing the papery outer layers. Pat the onions dry.

Increase the heat under the skillet to medium, toss in the onions, and cook, stirring occasionally in the bacon fat, until tender and spotted with brown, about 10 minutes.

Add the bacon, chestnuts, and honey and gently toss to warm through, being careful not to break up the fragile chestnuts. Season with salt and plenty of pepper and then scoop everything into a serving bowl. If desired, sprinkle with parsley.