Recipe: Low Carb-O-Nara

LOW CARB-O-NARA

"This caprice is ... delicious in every way. ... Blanching onions, even diced onions that you are using in other recipes, allows the gentle personality that is hidden behind their sharpness to come out."

4 ounces sliced Applewood- smoked bacon
3 large yellow onions, sliced (see note)
1/2 cup heavy cream, divided use
1 large egg yolk
2 tablespoons unsalted butter
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly grated Parmesan, plus extra for sprinkling if desired

Stack the slices of bacon, wrap in plastic wrap and place in the freezer to firm. This will make them easier to cut.

Separate the onion slices into strands. Place the longer strands in a bowl and reserve the shorter ones for another use. You should have about 8 cups loosely packed onions.

Place a steamer basket in a pot over simmering water. Place the onion strands in the basket, cover and steam for 5 to 6 minutes or until the onions are translucent but still al dente. Remove the basket from the pot. (This can be done a few hours before serving.)

Remove the bacon from the freezer, unwrap and cut crosswise into 1/8-inch strips. Place in a large nonstick skillet and saute over medium-high heat, stirring often, for about 5 minutes, until crisp and browned.

Meanwhile, in a small bowl, mix together 1/4 cup of the cream and the egg yolk. Set aside.

Transfer the bacon to paper towels to drain. Pour out the fat and wipe the pan clean with a paper towel. Return the pan to the burner. Add the butter and melt over medium heat. Add the bacon and the remaining 1/4 cup cream and simmer for 3 seconds.

Add the onions and 1/2 teaspoon each salt and pepper, toss and cook for 2 to 3 minutes, or until the onions are hot. Remove the pan from the heat and stir in the reserved cream mixture and the Parmesan. Taste and add additional seasoning if needed.

With a pair of tongs, lift each portion, letting excess sauce drip back into the pan, and arrange in a small amount on the serving plate. Serve sprinkled with additional Parmesan, if desired.

NOTE:

To cut the onions using a meat slicer:
Cut off the root end of each onion and discard. Then cut off the other ends. With a paring knife, core each onion by cutting a cone-shaped piece from the root end, much as you would remove the stem of an apple. Stand each onion on one end and cut a vertical slit from top to bottom, just reaching the center. This will result in long strands of onion rather than rings when the onion is sliced. Set the slicer to cut 1/8-inch-thick slices. Place a flat end of an onion against the blade and slice.

To cut by hand:
Leave the root ends intact, but cut a slit in each onion as above, then cut across the onions to make 1/8-inch-thick slices.

Source: Happy in the Kitchen by Michel Richard