Onion Carbonara

Ingredients

  • 2 large vidalia onions, sliced into very thin half moons (1⁄8-inch thick)
  • 4 ounces thick-cut bacon, cut into pieces
  • 2 tablespoons unsalted butter
  • 1⁄2 cup heavy cream
  • 1⁄4 cup sour cream or creme fraiche
  • 1 large egg yolk
  • 1⁄4 cup fresh Parmesan cheese, grated
  • 1-2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Fresh herbs of your choice, if desired

Instructions

  1. Place onions in steamer basket set over pot of boiling water.  Cover and steam for 6-10 minutes or until onions are cooked through but still have a bit to them.  Remove and cool.  
  2. Whisk together 1⁄4 cup cream, egg yolk, and sour cream in small bowl.  
  3. Saute bacon in skillet over medium heat until browned and crisp.  Transfer bacon to sieve set over a bowl and drain well.  
  4. Add butter and bacon to skillet, remaining cream, and the onions.  Toss to coat and cook until cream reduces slightly.  Add the egg-cream mixture and Parmesan cheese, tossing frequently until sauce reaches desired consistency, about 2 minutes.  
  5. Season to taste with salt, pepper, and lemon juice.  Serve with additional cheese and freshly chopped herbs, if desired.  

Comments

While I got this recipe from Oui Chef, it’s originally from Chef Michel Richard.  Art actually got to eat this in his Central restaurant in DC and it was fairly amazing.  This dish is equally amazing and really delicious.  

True story, when I was dishing up plates Lance asked for more and I said, “you know these are onions, not pasta, right?”  And then he asked for less.  But later he went back and had seconds.  I count this dish as a complete success and can’t wait to make it again.