Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 large onions, diced
- 2 cloves garlic, minced
- 8 ounces bacon, diced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1/2 cup white wine
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 sheets puff pastry, thawed
Special Equipment Needed:
- Large skillet
- Wooden spoon
- Whisk
- 9-inch pie plate
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
3. Add the bacon and cook until crisp, about 8 minutes.
4. Add the thyme, rosemary, pepper, and salt and cook for 1 minute.
5. Add the white wine and cook for 2 minutes.
6. Add the flour and whisk to combine.
7. Add the chicken broth and whisk to combine.
8. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
9. Add the Dijon mustard and heavy cream and whisk to combine.
10. Remove from heat and stir in the Parmesan cheese.
11. Transfer the mixture to a 9-inch pie plate.
12. Cut the puff pastry into 4-inch circles and place on top of the mixture.
13. Bake for 25 minutes, or until the pastry is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information:
Calories: 590
Fat: 39g
Carbohydrates: 25g
Protein: 25g
Substitutions for Ingredients
- Olive oil can be substituted with butter or vegetable oil.
- Bacon can be substituted with diced ham or sausage.
- White wine can be substituted with dry sherry or vermouth.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with Gruyere or cheddar cheese.
Variations:
- Add diced mushrooms for an extra flavor boost.
- Substitute the puff pastry with phyllo dough for a lighter version.
- Add diced bell peppers for a pop of color.
Tips and Tricks:
- Make sure to dice the onions and bacon into small pieces for even cooking.
- Use a sharp knife to cut the puff pastry into even circles.
- If the mixture is too thick, add a bit more chicken broth to thin it out.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
- Serve with a side of crusty bread.
- Garnish with fresh herbs and a sprinkle of Parmesan cheese.
Garnishes:
- Fresh herbs such as thyme, rosemary, and parsley.
- Shaved Parmesan cheese.
Pairings:
- A dry white wine such as Sauvignon Blanc or Pinot Grigio.
- A light beer such as a lager or pilsner.
Suggested Side Dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- A light salad with a vinaigrette dressing.
Troubleshooting Advice:
- If the mixture is too thick, add a bit more chicken broth to thin it out.
- If the pastry is not golden brown after 25 minutes, increase the oven temperature to 400°F and bake for an additional 5 minutes.
Food Safety Advice:
- Make sure to cook the bacon until it is crisp to avoid any foodborne illnesses.
- Refrigerate leftovers within 2 hours of cooking.
Food History:
Onion and bacon pâté chaud is a classic French dish that dates back to the 18th century. It was traditionally served as a starter or side dish and was often served with a side of crusty bread.
Flavor Profiles:
Onion and bacon pâté chaud has a savory flavor with hints of garlic, thyme, and rosemary. The Parmesan cheese adds a nutty and salty flavor, while the puff pastry adds a light and flaky texture.
Serving Suggestions:
Onion and bacon pâté chaud can be served as a starter or side dish. It can also be served as a main course with a side of roasted vegetables or a light salad.
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Region: French