GLAZED PEARL ONIONS

4 ounces slab bacon with rind removed, cut into 1/2-inch cubes
1 (16 ounce) package frozen pearl onions
3 tablespoons sugar
1 1/2 cups beef stock
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried leaves
3 to 4 tablespoons red wine vinegar
Salt and freshly ground pepper

Heat bacon in large, heavy skillet over medium-high heat and cook until pieces are browned on all sides, turning them often. Remove with slotted spoon and blot on paper towels. Discard all but 2 tablespoons bacon fat.

Rinse onions in strainer to separate them and to remove extra ice. Blot them on paper towels. Heat bacon fat over high heat, add onions and sugar, and cook 5 minutes, shaking pan often, until onions are lightly colored.

Add beef stock and thyme, adjust heat to medium-high, and continue cooking until liquid is almost completely evaporated, about 20-25 minutes, stirring often.

Stir in reserved bacon and vinegar, cook for 30 seconds, season to taste with salt and pepper, and serve.

Servings: 4-6
Source: Seduced by Bacon by Joanna Pruess and Liesa Cole