Ingredients: 1 Sweet Onion, halved and sliced,4 strips of bacon,1 tbsp olive oil,2 sprigs of fresh thyme,1 cup chicken broth,¼ cup white wine,1 tbsp of butter,1 tbsp flour,¼ cup half and half,Pinch of nutmeg,Salt and pepper to taste,1 ¾ all purpose flour,1 tbsp baking powder,½ tsp salt,6 tbsp unsalted butter, cubed,¼ cup fresh basil, chiffonade,¾ half and half
Instructions:
- Preheat oven to 450
- In a heavy bottom pot fry bacon over medium heat until crispy.
- Remove from pot and leave to cool on a plate lined with paper towel.
- Spoon off the bacon grease leaving 2 tbsp worth in the pot.
- Add the olive oil to keep the fat from burning and toss in the onions.
- Sautee for 2-3 minutes.
- Pour in broth and add the two sprigs of thyme.
- Bring the mixture up to a boil and reduce heat and leave to simmer covered for 5 minutes.
- Once onions are tender add white wine and leave to boil until the liquid is reduced by half. About 10 minutes.
- In a small saucepan melt butter over medium heat.
- Whisk in flour until it forms a paste.
- Slowly whisk in half and half until combined.
- Remove from heat and add to the onion mixture. Stir until thickened.
- Remove from heat and set aside.
- Spoon into 4 ramenkins and top each with an uncooked biscuit.
- Place in the oven and cook for 15 minutes until the biscuits are golden brown.
- Remove from the oven and leave to cool for ten minutes before serving.
- FOR THE BISCUITS
- Sift together flour, baking powder, and salt into a large mixing bowl.
- Add butter and basil.
- Cut the butter into the dry mixture using a pastry blender or two knives until it resembles a coarse meal.
- Make a well in the center of the mixture and pour in the half and half.
- Stir until the dough comes together.
- Turn dough onto a well-floured surface.
- Flatten dough to an inch thickness.
- Using a 2 biscuit cutter cut out 12 biscuits.
