Triple Onion and Bacon Buns Mmmm… so good! I’m no cry baby, but sometimes when I slice onions my eyes start to sting and tear up uncontrollably. I have to put down my knife and walk away for a while. I have heard that if you peel the onions then place them in the refrigerator it will help to minimize the release of gas. A very sharp knife can help too. But when you love onions like I do, well, you just have to live with a little discomfort.

I was wandering through the supermarket a while back and bought some chives, shallots and onions. I wanted to make some fabulous onion buns. My sister was making prime rib and I thought the triple onion and bacon buns would be a good accompaniment. The chives have a very mild onion flavor that I like, and the color is very attractive in these buns. The shallots also have a unique flavor, something between garlic and onion but a taste that doesn’t overpower other flavors. Onions on the other hand have a strong flavor to them, and that’s why I use 3 different types of onions. They all compliment each other in this recipe.

Now when you add the crispy bacon you really have an amazing flavor. The saltiness of the bacon adds a really luscious taste. I also wanted to add cheese, but something that wouldn’t over power the onions. I like Parmesan cheese but find it to be a little strong and I really was looking for something a little different than the “usual”. So I used a Swiss Gruyere cheese. The nutty flavor and ivory color made it a good choice. It’s a chard hard cheese so it’s easy to grate. I rolled and stuffed the dough like I would if I was making cinnamon buns. I placed them in muffin tins, that way they would be easy to serve individually.

The Triple Onion and Bacon buns were a real hit with everyone. Making these buns really show off the various colors of the onions, bacon and cheese makes it a wonderful showpiece for special occasions.

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