Roasted Onion Compote Serves 6 1 3/4 pounds small white onions, with skins 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, reserved onions, and pepper. Cook until cream is reduced by half. Serve immediately.

© 2012 Mary Sue Milliken and Susan Feniger.  All rights reserved.