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Sautéed Chestnuts, Onions, and Bacon
Sautéed Chestnuts, Onions, and Bacon
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Festive holiday side dish: Roasted chestnuts with pearl onions and bacon.
Ingredients:
  • 1/2 pound thick-sliced slab bacon or pancetta, cut crosswise into 1/4-inch strips
  • 1 pound pearl onions, scant 1 inch in diameter
  • 1 pound peeled, roasted chestnuts (vacuum-packed*, jarred without sugar*, or freshly roasted)
  • 2 tablespoons honey
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh flat-leaf parsley leaves, for garnish
  • *Vacuum-packed or jarred are preferred over freshly roasted.
Instructions:
  • Fry the bacon in a large skillet over medium-low heat, stirring occasionally, until the fat is rendered and the edges become crispy, for approximately 12 minutes. Drain on paper towels.
  • Blanch and peel the onions: Prepare an ice water bath. Boil water in a saucepan and blanch the onions for 30 seconds. Transfer them to the ice water bath. Trim the ends and peel off the outer layers before setting aside.
  • Sauté onions in bacon fat over medium heat, stirring occasionally, until browned and cooked through, about 8-10 minutes.
  • Combine chestnuts, crispy bacon, and sweet honey in a pan and gently heat through, being mindful of the delicate nuts. Season generously with salt and pepper before transferring to a beautiful serving bowl. Finish with a sprinkle of fresh parsley.

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