From "Happy in the Kitchen (2006)" by Michel Richard
4 ounces sliced applewood-smoked bacon
3 large yellow onions (about 12 ounces each)
1/2 cup heavy cream
1 large egg yolk
2 tablespoons unsalted butter
Fine sea salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese, plus extra for sprinkling
Stack bacon slices, wrap in plastic wrap, and place in freezer to firm. This will make them easier to cut.
To cut onions, using a meat slicer, cut off root end of each onion and discard. Then, cut off other ends. With a paring knife, core each onion by cutting a cone-shaped piece from root end of onion, much as you would remove stem of an apple. Stand each onion on one end and cut a vertical slit from top to bottom, just reaching center. This will result in long strands of onion rather than rings when onion is sliced. Set slicer to cut 1/8-inch-thick slices. Place flat end of onion against blade and slice. To cut by hand, leave root ends intact, cut a slit in each onion as above, then cut across onions to make 1/8-inch-thick slices.
Separate onion slices into strands. Place longer strands in a bowl and reserve shorter ones for another use. You should have about 8 cups loosely packed onions.
Place a steamer basket in a pot over simmering water. Place onion strands in basket, cover, and steam 5 to 6 minutes, or until onions are translucent but still "al dente." Remove basket from pot. (This can be done a few hours before serving.)
Remove bacon from freezer, unwrap, and cut crosswise into 1/8-inch strips. Place in a large nonstick skillet and sauté over medium-high heat, stirring often, about 5 minutes, until crisp and browned. Meanwhile in a small bowl, mix together 1/4 cup cream and egg yolk. Set aside.
Transfer bacon to paper towels to drain. Pour out fat, and wipe pan clean with a paper towel. Return pan to burner. Add butter and melt over medium heat. Add bacon and remaining cream and simmer 30 seconds. Add onions and 1/2 teaspoon each salt and pepper, toss, and cook 2 to 3 minutes, or until onions are hot. Remove pan from heat and stir in reserved cream mixture and Parmesan. Taste and add additional seasoning if needed.
With pair of tongs, lift each portion, letting excess sauce drip back into pan, and arrange in small mound on serving plate. Serve sprinkled with additional Parmesan, if desired.
Note: If you'd like to try to download this recipe with the per-serving nutritional information for $2.95 on a credit card, click here. I tried to access the Bee's archive, but it wouldn't let me complete the transaction, so I can't vouch that the recipe or the nutritional information is actually there.