creamed onions with bacon and chives
Could anything be simpler than creamed onions? I mean, it’s cream, and then it is onions. And you cook them together. The end. Or perhaps the beginning of another piece of evidence that I can take the simplest thing and make it, er, . First, I involved Thomas Keller, or rather, he beckoned me. I was getting a pedicure a couple weekends ago (figuring I’d put my family and also those other moms at the gym class I took the baby to out of their misery) and on the armrest was that week’s New York Magazine, boasting from some great New York chefs within. Obviously, I turned there first and though, again, creamed onions are really just cream and onions therefore not inherently interesting, the recipe was from Thomas Keller and he is a master of taking the seemingly simple and making it amazing. I was in.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 or so pearl onions, unpeeled (from 3 10-ounce bags)
- 2 1/2 ounces bacon (applewood-smoked is suggested), cut into a small dice
- 1 1/4 cups heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons sherry
- 1/2 bunch chives, cut into 1/2-inch segments
- Kosher salt, to taste (I used 1 teaspoon of
- )