Roasted Onion and Chestnut Compote

Name: Roasted Onion and Chestnut Compote
Ingredients: 2 lb. small white and red onions, such as cipolline or pearl, unpeeled, trimmed; 1⁄4 cup olive oil; Kosher salt; freshly ground black pepper; 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

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Roasted onions and chestnuts are simmered in cream with cognac in an adaptation of a dish from chef Mary Sue Milliken. See the recipe »

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Ingredients

2 lb. small white and red onions, such as cipolline or pearl, unpeeled, trimmed
1⁄4 cup olive oil
Kosher salt
freshly ground black pepper
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