The most special mornings of my childhood were those when my mother or
my grandmother's cook gave us shirred eggs. I have often had them at
home for a quiet solitary dinner when comfort food was a must. These
onions vegetables, cooked in much the same manner even though they
don't contain any eggs, are almost as satisfying. A menu including
baked chicken breasts, fresh spinach or other hot greens, and these
onions vegetables will be special enough for unexpected company or for
any festive family celebration.
Makes 6 servings
3 tablespoons butter
3 pounds onions, sliced
6 slices bacon, fried until crisp, drained on paper towels, and
3/4 cup heavy cream
Salt and freshly ground black pepper to taste
3/4 cup grated Gruyere, Comte, or
3 tablespoons snipped fresh chives
Melt the butter in a large heavy skillet over low heat. Add the onions
and cook, stirring occasionally, until soft and pale golden brown, up
to 30 minutes.
Preheat the oven to 450F.
Divide the onions vegetables between 6 small shirred egg dishes, or 3
inch ramekins. Sprinkle each serving with some of the bacon. Top each
with 2 tablespoons of the cream. Season well with salt and pepper.
Spread 2 tablespoons of the cheese over each serving.
Bake until the cheese is melted and golden brown, 5 to 6 minutes. Serve
this simple shirred onions vegetables cooking recipes very hot,
garnished with the snipped chives.
Variation: Replace the bacon with 6 anchovy fillets, rinsed, dried, and
chopped if you like the flavor.