Roasted Onion and Chestnut Compote

Roasted Onion and Chestnut Compote
Roasted Onion and Chestnut Compote
For this compote, roasted onions, bacon, and chestnuts are simmered in cream with cognac.Ariana Lindquist

Roasted onions and chestnuts are simmered in cream with cognac in an adaptation of a dish from chef Mary Sue Milliken. This recipe first appeared in our November 2013 issue with the article State of Grace.

Roasted Onion and Chestnut Compote
Roasted onions and chestnuts are simmered in cream with cognac in an adaptation of a dish from chef Mary Sue Milliken.
Yield: serves 6-8

Ingredients

  • 2 lb. small white and red onions, such as cipolline or pearl, unpeeled, trimmed
  • 14 cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 4 oz. thick-cut bacon, cut into 1/4" strips
  • 12 cup brandy or cognac
  • 1 lb. fresh chestnuts, peeled and quartered, or one 15-oz. jar whole roasted chestnuts, drained
  • 1 12 cups heavy cream

Instructions

  1. Heat oven to 350°. Toss onions in oil, salt, and pepper on a baking sheet; spread into an even layer. Bake, stirring occasionally, until tender and browned, 30–40 minutes; let cool, then peel.
  2. Heat bacon in a 12″ skillet; cook, stirring occasionally, until crisp, 8–10 minutes. Pour fat from pan and save for future use. Pull pan off heat and add brandy; return to heat and carefully ignite with a match. Cook until flame subsides, about 1 minute. Add onions, chestnuts, cream, salt, and pepper; simmer until cream is reduced by half, 12–15 minutes.