Your first thought when you saw a side dish of sauteed onions, chestnuts, and bacon was Thanksgiving, right? Well, the Portuguese don’t celebrate the holiday, but they do grow plenty of chestnuts. When something is as vital to the local economy as chestnuts are to the Trás-os-Montes and Alto Douro region, people find plenty of ways to cook and eat it throughout the year. While living in Portugal, I had chestnuts in soups, bread, and dessert, but I’d never had them tossed with onions and bacon, as they are in this dish adapted from a recipe by chef Michel da Costa. It makes sense. The nuts are an excellent foil for the saltiness of the bacon and the caramel sweetness of the onions. Not surprisingly, it makes for a crowd-pleasing Thanksgiving side dish and will be on our table this year. Again.–David Leite
LC Know Your Chestnuts Note
This recipe calls for cooked chestnuts, which you can find in a jar or vacuum-packed bag. If you have the luxury of choosing between jarred and vacuum-packed chestnuts, pick the jarred. Fewer broken casualties that way.
Sautéed Onions, Chestnuts, and Bacon Recipe
- Quick Glance
- 15 M
- 30 M
- Serves 6 to 8 as a side dish
- 1/2 pound thick-sliced slab bacon, cut crosswise into 1/4-inch pieces
- 1 pound pearl onions (a scant 1 inch in diameter)
- 1 pound peeled and roasted chestnuts (from a jar or vacuum-sealed pack)
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper, to taste, plus more for the pasta water
- 1 tablespoon chopped flat-leaf parsley leaves, for garnish
- 1. Cook the bacon in a large skillet over medium-low heat, stirring often, until the fat has rendered and the meaty bits start to crisp, about 12 minutes. Transfer to paper towels to drain.
- 2. Meanwhile, fill a bowl with ice and water. Bring a medium saucepan of water to a boil. Drop in the onions and blanch for 30 seconds. Scoop out the onions with a slotted spoon and plop them in the ice water. Peel the onions by snipping off the tip and removing the papery outer layers. Pat the onions dry.
- 3. Nudge the heat under the skillet to medium, toss in the onions, and cook them in the bacon fat, stirring occasionally, until spotted with brown and tender throughout, 8 to 10 minutes. Add the chestnuts, cooked bacon, and honey to the skillet and gently toss until the chestnuts are warmed through, being careful not to cause the fragile chestnuts to crumble. Season the jumble with salt and plenty of pepper and then scoop into a decorative bowl. Sprinkle with the parsley.
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