Appetizer: France – Oignons Glacés aux Lardons (Glazed Pearl Onions with Bacon Lardons)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (450 g) pearl onions, peeled
- 4 slices bacon, approx. 0.8 oz (23 g) each (approx. 3.2 oz (91 g) total), diced
- 3 tbsp (45 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 tbsp (12 g) granulated sugar
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) chicken stock
- 1 tbsp (15 ml) red wine vinegar
- 1/4 tsp (1 g) salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (4 g) chopped flat-leaf parsley for garnish

Instructions

1. Bring a medium pot of salted water to a boil, add pearl onions, and simmer 5–8 minutes until just tender; drain and plunge into ice water, then slip off skins.
2. In a large skillet over medium heat, cook diced bacon until crisp; remove with a slotted spoon and set aside, leaving rendered fat.
3. Add butter and olive oil to the skillet with the bacon fat; add peeled onions and sauté 2–3 minutes until lightly browned.
4. Sprinkle sugar over onions, stir to combine, then pour in white wine and chicken stock; bring to a simmer and reduce until liquid is syrupy and coats the onions, about 6–8 minutes.
5. Stir in vinegar, season with salt and pepper, return the crisp bacon to the pan, toss gently, and garnish with parsley; serve warm.