Recipe and Styling by Libbie Summers
Photography by Chia Chong
Wine Pairing by Grapefriend
Eggs and Bacon like Dad never had them…with or without the glass of wine.
Happy Father’s Day to all the wonderful fathers in the world.
Bacon Wrapped and Stuffed Vidalia Onions
serves 6
Ingredients:
3 large Vidalia Onions, outer dry skins removed
6 strips bacon
6 (4-inch) fresh rosemary sprigs (the woody ends)
1 cup bread crumbs
2 tablespoons butter, melted
2 garlic cloves, minced
2 teaspoons finely diced rosemary
1 teaspoon thyme leaves
1/4 cup grated parmesan cheese
1 tablespoon plus 1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
1/4 cup milk
6 eggs
Directions:
Place onions in a large saucepan and cover with water. Stir in 1 tablespoon salt. Place saucepan over medium high heat and bring to a boil. Reduce heat and simmer for 10 minutes. Drain water and allow onion to cool.
Preheat oven to 350 degrees F.
Working with one onion at a time, cut the onion in half width-wise. Remove center of each half leaving a shell 1/4 to 1/2″ thick. Finely chop the onion pieces that have been removed and place in a medium mixing bowl. Wrap the outside of each onion half with a piece of bacon and secure with the rosemary sprig or a bamboo skewer. Place in an ovenproof baking dish and continue the process with the remaining onions.
To the mixing bowl of finely chopped onion pieces, add the bread crumbs, butter, garlic, rosemary, thyme, parmesan cheese, remaining salt, pepper and milk. Stir together. Stuff mixture into the center of each bacon wrapped onion half (mixture will be piling over the top).
Pour 1/2 cup hot water into the bottom of the baking dish around the onions and bake for 25 minutes. Remove from oven and pat the top of each onion flat with the back of a spoon. Break one egg over each onion and place back in the oven for another 5 minutes or until the eggs are cooked. Serve immediately.
Wine Pairing by Grapefriend:
One of the only times I’ll have eggs after breakfast is sitting at the bar at my favorite neighborhood bistro where they make a killer omelet, and it pairs perfectly with a glass of Sancerre. This dish is much heartier and more savory than a plain omelet though, so I’d go for something with a little more body. If we still want to go French, white Burgundy is all Chardonnay grapes, but like the best Chardonnay you’ve ever had in your life and not one of those overly oaky ones from California. If you want even more oomph, a lush peachy Pinot Gris from Oregon would be a great balance for the salty bacon and parmesan.
Libbie’s Food Styling Props: (top image) Shot on a zinc table from Bastille Metal Works, Orange Braiser from Le Creuset, Vintage Milk Bottle from Habersham Antiques Market, eggs in a small wooden bowl from World Market. (bottom image) Plate was a gift sent to me by Alexandra and Karen Hughes…I don’t know where they got it, Fabric from Fabrika, Antique flatware picked up at an antique store in Bozeman, Montana, The hands…are from my mother and father.
