Sautéed Chestnuts, Onions, and Bacon

Castanhas Salteadas com Toucinho Entremeado

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Yield: Serves 6 to 8 as a side


  • 1/2 pound thick-sliced slab bacon or pancetta, cut crosswise into 1/4-inch strips
  • 1 pound pearl onions, scant 1 inch in diameter
  • 1 pound peeled, roasted chestnuts (vacuum-packed*, jarred without sugar*, or freshly roasted)
  • 2 tablespoons honey
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh flat-leaf parsley leaves, for garnish

*Vacuum-packed or jarred are preferred over freshly roasted.


1 Cook the bacon: In a large skillet, cook the bacon over medium-low heat, stirring often, until the fat has rendered and the meaty bits start to crisp, about 12 minutes. Transfer to paper towels to drain.

2 Blanch and peel the onions: Meanwhile, fill a bowl with ice and water and set aside. Bring a medium saucepan of water to a boil. Drop in the onions and blanch for 30 seconds. Scoop them out with a slotted spoon and plop them into the ice water. To peel the onions, snip off the tip and remove the papery outer layers. Set aside the onions.

3 Sauté onions in bacon fat: Raise the heat under the skillet to medium, plonk in the onions, and sauté in the bacon fat, stirring occasionally, until spotted with brown and cooked through, 8 to 10 minutes.

4 Add chestnuts, bacon, honey: Add the chestnuts, cooked bacon, and honey and toss to warm through, being careful not to break the nuts--they're fragile.

Season with salt and plenty of pepper and then scoop into a decorate bowl. Sprinkle with the parsley.

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  • Dan

    If there is an oriental grocery store near you check it out, ask the employee if they have it. Mine does, in fact, have raw chestnuts that are peeled and vaccum packed in the freezer section. Some are on the shelves in packets that have been sweetened. I have looked in so many stores with no luck. I hope there is a store near you.


  • David

    I made this because I could tell it would be delicious based on the ingrediants. A bit time intensive (I roasted fresh chestnuts and made a double recipe- peeling pearl onions gets tedious) but it was very much worth it. So savory!

  • Lillias

    saw this and had to try it, christmas dinner was fabulous but this really stole the show! even the vegetarians (4 of the 11 people around the table) decided they could try the chestnuts! multiple thumbs up!

  • Joan

    NY’ers looking for less expensive (vacuum-packed) roasted chestnuts – check out Chinatown. Definitely less expensive than Whole Foods.

  • Charlene

    I found vacum packed chestnuts at Trader Joes and the Pasta Shop in Berkeley,CA. Hope that this helps. I am bringing this to our family dinner to complement roast Goose,Just snuck a taste,yummy!!

  • Anna Marie

    I made this last night for Christmas Eve dinner & it stole the show! I love the hint of sweetness the honey brings to the dish. Delicious!

  • Ken Lynch

    I have been making this dish for a few years now but I have a few additional ingredients. I also put in some rasins or dates and almonds. Great dish!

  • David Leite

    Hi all, thanks for the kind comments. A few things:

    Pam, you can get chestnuts in jars and in vacuum-packed packages online. has them, as well as the individual growers.

    Gaelle, you can certainly use fresh chestnuts, but I find them just a little but too meaty tasting versus the jarred, which have a bit of sweetness and complement the saltiness of the bacon.

    Ben, I don’t know of a good Portuguese restaurant in Chicago, but I’m looking into it.

    Andre, Sim!