Roasted Onion and Chestnut Compote

Roasted Onion Chestnut Compote

Photo: Ariana Lindquist

Sweet onions with cream and bacon are irresistible, especially with a holiday dinner of turkey or roast beef. You can make this dish the day before.

Serves 6

1 3/4 pounds small white and red onions, with skins
1 pound fresh chestnuts scored, soaked in water for 1 hour, then roasted over fire, peeled and cut into quarters
1/2 pound thickly sliced bacon
1/2 cup brandy
1 1/2 cups heavy cream
1/2 teaspoon freshly ground black pepper

Preheat oven to 350 degrees F. Arrange onions in an even layer in a large baking sheet. Bake, shaking pan occasionally to ensure even roasting, about 40 minutes. The largest onion should feel soft when pressed. Set aside to cool. Trim ends and peel.

Slice bacon across width into 1/4-inch pieces. Fry until crisp in a large skillet. Drain off fat, leaving bacon in pan. Remove from heat. Pour in brandy, turn heat to high and light alcohol with a match. When flame subsides, add cream, chestnuts, reserved onions, and pepper. Cook until cream is reduced by half. Serve immediately.

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