There now, I wasn’t gone that long, and you all faired very well without me I have no doubt. I’m pleased to say that I am back, and ready to re-enter the kitchen once again.
I’m so glad I took the break; it made me really miss this little food haven of mine. Now that I am refreshed and have my head somewhat above water, my brain has inundated with so many fantastical food ideas that my head is getting a little noisy. Confusing for me, but awesome for you!
This week’s recipe is actually an adaptation of three recipes out of The Joy of Cooking, the classic jack-of-all-trades cookbook.
I wouldn’t recommend stringing three recipes together. It smacks of inexperience if not plain stupidity, but since my common sense evades me more often than I’d like to admit I went ahead with this hair-brained scheme.
I am so glad (and relieved) to say against all odds it turned out beautifully. Sure there were snags, but I am confident I’ve identified the problems and they shouldn’t trouble you if you choose to replicate the recipe.
The stars of this saucy show are the always-unassuming sweet onion, a few slices of smoky bacon (get the reduced sodium, I read some alarming statistics about North American sodium intake today, and it gave me the willies), and some adorable buttery basil biscuits.
Essentially the onions and bacon come together in a creamy thyme spiked sauce, topped with a delightful little biscuit then baked until their tops are an inviting golden brown.
They flavor of these puppies is gorgeously savory. The onions were so tender they melted on my tongue while the sauce warmed me with soft hints of thyme and a delectable smokiness supplied by the bacon. I served them alongside I nice roast beef, but honestly I don’t remember a thing about the beef, these gems really stole the show.
Perfect for the approaching cold weather and fairly easy to prepare, Creamed Sweet Onion with Buttery Basil Biscuits is the picture of culinary beauty.
Creamed Sweet Onion with Buttery Basil Biscuits: Serves 4
1 Sweet Onion, halved and sliced
4 strips of bacon
1 tbsp olive oil
2 sprigs of fresh thyme
1 cup chicken broth
¼ cup white wine
1 tbsp of butter
1 tbsp flour
¼ cup half and half
Pinch of nutmeg
Salt and pepper to taste
Preheat oven to 450°
In a heavy bottom pot fry bacon over medium heat until crispy.
Remove from pot and leave to cool on a plate lined with paper towel.
Spoon off the bacon grease leaving 2 tbsp worth in the pot.
Add the olive oil to keep the fat from burning and toss in the onions.
Sautee for 2-3 minutes.
Pour in broth and add the two sprigs of thyme.
Bring the mixture up to a boil and reduce heat and leave to simmer covered for 5 minutes.
Once onions are tender add white wine and leave to boil until the liquid is reduced by half. About 10 minutes.
In a small saucepan melt butter over medium heat.
Whisk in flour until it forms a paste.
Slowly whisk in half and half until combined. Remove from heat and add to the onion mixture. Stir until thickened.
Remove from heat and set aside.
Spoon into 4 ramenkins and top each with an uncooked biscuit.
Place in the oven and cook for 15 minutes until the biscuits are golden brown.
Remove from the oven and leave to cool for ten minutes before serving.
For the Biscuits:
1 ¾ all purpose flour
1 tbsp baking powder
½ tsp salt
6 tbsp unsalted butter, cubed
¼ cup fresh basil, chiffonade
¾ half and half
Sift together flour, baking powder, and salt into a large mixing bowl.
Add butter and basil.
Cut the butter into the dry mixture using a pastry blender or two knives until it resembles a coarse meal.
Make a well in the center of the mixture and pour in the half and half.
Stir until the dough comes together.
Turn dough onto a well-floured surface.
Flatten dough to ½ an inch thickness.
Using a 2 ½ biscuit cutter cut out 12 biscuits.