Another New York Times recipe, this is also interesting and delicious.  It all started when I had a quince and apple pie at our quilter’s night (thank you, Simone) and then the New York Times did a fabulous feature on all these recipes from all over the United States, where I found this one.  I think it’s a stellar side dish for Thanksgiving.  Because there are two of us, I halved it, so that’s what you see in the photos.

Ingredients
1 pound cipollini onions
***Note: If you can’t find the cipollini onions, substitute golden pearl onions.***
2 ½ to 3 pounds quinces (about 5), peeled, cored and cut into 1-inch chunks
6 tablespoons pure syrup [Grade A, medium amber]
½ pound thick-cut bacon
4 tablespoons good quality balsamic vinegar
¾ teaspoon ground nutmeg
Salt and ground black pepper
1 tablespoon chopped flat-leaf parsley leaves
Leaves from 5 sprigs fresh thyme

Preparation

  Bring 2 quarts water to a boil, add the onions, turn off the heat and let sit 5   minutes. Drain and allow to cool.  {NOTE: The packaging from the onions said to cut off one end, and then kind of “squirt” out the inner onion out of its skin.  I did this.}

Heat oven to 425 degrees. Toss quinces with half the maple syrup and spread in a single layer in a large baking pan. Bake 25 minutes, until tender.

Peel and trim the onions. Quarter large ones; cut small ones in half. Fry bacon in a large sauté pan over medium heat until browned. Remove and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat. Add onions to the pan and sauté on medium until lightly browned, about 6 minutes.

Cut bacon strips in 3/4-inch pieces. Add to pan with onions. Reduce heat to low. Add remaining maple syrup and the vinegar. Fold in quince. Add nutmeg and season with salt and pepper. Add parsley and thyme. Gently fold ingredients together. Cook a few minutes, then serve warm.