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1 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 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 Raise The Heat Under The Skillet To Medium, Plonk In The Onions, And Saut
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