Onion Carbonara
Serves 2·Added 5 May 2026 by Tom Melhuish
Main
Ingredients
| 4 | oz. | sliced applewood-smoked bacon(110 g.) |
| 3 | large | yellow onions(about 12 oz./340 g. each) |
| 1/2 | cup | heavy cream(120 ml.) |
| 1 | large | egg yolk |
| 2 | Tbsp. | unsalted butter |
| Fine seas salt and freshly ground black pepper | ||
| 2 | Tbsp. | freshly grated Parmesan cheese(plus extra for sprinkling) |
Method
1.Stack the slices of bacon, wrap in plastic wrap and place in the freezer to firm.
2.Cut off the root end of each onion and discard. Core each onion by cutting a cone-shape from the root end. Stand each onion on one end and cut a vertical slit from top to bottom, just reaching the center. Slice to 1/8-inch thickness. Alternatively, cut by hand leaving root ends intact, cut a slit, then cut across to make 1/8-inch slices. Separate into strands.
3.Place a steamer basket in a pot over simmering water. Place onion strands in the basket, cover, and steam for 5 to 10 minutes until flavor has mellowed. Remove from pot.
4.Remove bacon from freezer, unwrap, and cut crosswise into 1/8-inch strips. Saute in a large nonstick skillet over medium-high heat for about 5 minutes until crisp and browned.
5.In a small bowl, mix together 1/4 cup of the cream and the egg yolk. Set aside.
6.Transfer bacon to paper towels to drain. Wipe the pan clean. Add the butter and melt over medium heat. Add the bacon and the remaining 1/4 cup cream and simmer 30 seconds. Add the onions and 1/2 teaspoon each of salt and pepper. Toss and cook for 2 to 3 minutes, until the onions are hot.
7.Remove the pan from heat and stir in the reserved cream mixture and the Parmesan. Taste and add seasoning if needed.
8.Lift each portion with tongs, allowing excess sauce to drip back into the pan, and arrange in small mounds on serving plates. Serve sprinkled with additional Parmesan.
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