Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Creamed Sweet Onion with Butter Basil Biscuits
Details
- Serving Size: 4
- Weight Watchers: 16 Points
Cuisine
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
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
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.
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.
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.
Sift together flour, baking powder, and salt into a large mixing bowl.
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.
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