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