Serves: Serves 6 to 8
- 3 ounces bacon (about 3 to 4 regular slices), cut into 1-inch pieces
- 4 small cipollini onions (wild onions), trimmed, blanched, peeled and finely chopped (or 1 large chopped leek)
- ½ cup turkey or chicken stock
- 2 tablespoons finely chopped fresh thyme, divided
- 3 cups frozen petite peas (about 15 ounces)
- Salt and freshly ground black pepper, to taste
Procedures:Heat a large sauté pan over medium heat; add the bacon and cook for 4 to 5 minutes to render the fat. Add the onions to the bacon and cook over medium heat until both are browned, about 20 minutes.
Add the stock and half the thyme to the pan; simmer, covered, until the onions are just tender, about 10 to 15 minutes.
Uncover the pan and cook over medium-high heat until the liquid has reduced to 3 or 4 tablespoons.
Stir in the peas and the remaining thyme, then cook until the peas are warmed through, about 2 minutes more. Season to taste with salt and pepper, then serve immediately.
Healthy Note: Substitute dried wild mushrooms for the bacon.
Cooking Tip: Drop the cipollini onions into rapidly boiling water and cook for 20 to 30 seconds; then immediately plunge into an ice water bath. Drain well in a colander; the skins should slide off the onions easily.