Roasted Onion and Chestnut Compote | Saveur
Roasted onions and chestnuts are simmered in cream with cognac in an adaptation of a dish from chef Mary Sue Milliken. See the recipe »
Ingredients
- 2 lb. small white and red onions, such as cipolline or pearl, unpeeled, trimmed
- <sup>1</sup>⁄<sub>4</sub> cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. thick-cut bacon, cut into 1/4" strips
- <sup>1</sup>⁄<sub>2</sub> cup brandy or cognac
- 1 lb. fresh chestnuts, peeled and quartered, or one 15-oz. jar whole roasted chestnuts, drained
- 1 <sup>1</sup>⁄<sub>2</sub> cups heavy cream
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