ROASTED ONIONS WITH WARM BACON VINAIGRETTE
Photography by Kate Winsland and Guy Ambrosino
Servings: 6 People
- Mixing Bowl
- Medium Baking Dish
- Small Skillet
- 2 lbs. Mixed Small Onions Such as Pearl Onions, Cipollini, and / or Shallots
- 2 Tbsp. Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
- 2 Strips Bacon Chopped
- 2 Tbsp. Apple Cider Vinegar
- 1 Tbsp. Grainy Mustard
- 1 tsp. Sugar
- 1 Tbsp. Flat-Leaf Parsley Finely Chopped
- Heat the oven to 400°F. Bring a pot of water to a boil. Drop in the onions and blanch for 30 seconds. Drain well and run under cold water.
- When cool enough to handle, peel the onions and trim the root ends, dropping the onions into a mixing bowl as you work. Add the olive oil and season with ½ teaspoon salt and several grinds of black pepper.
- Arrange the onions in a single layer in a medium baking dish and put in the oven. Roast until tender and lightly browned in spots, about 30 minutes.
- Meanwhile, fry the bacon in a small skillet over moderately high heat, stirring from time to time, until crisp, about 8 minutes. Using a slotted spoon, scoop out the bacon and transfer it to a paper towel-lined plate to drain. Keep any fat that remains in the skillet.
- Return the skillet to the heat and add the vinegar, mustard, sugar, and ¼ teaspoon salt, stirring to dissolve the sugar.
- Pour the hot dressing over the roasted onions, along with the crisped bacon. Toss everything gently together, garnish with the parsley, and serve warm.