2. Meanwhile, ll a bowl with ice 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, snip o the tips and remove the papery outer layers. Set the onions aside. 3. Raise the heat under the skillet to medium, plonk in the onions, and sautĂŠ in the bacon fat, stirring occasionally, until tender and spotted with brown, about 10 minutes. Add the chestnuts, bacon, and honey and toss to warm through, being careful not to break up the nutsâ€”theyâ€™re fragile. Season with salt and plenty of pepper, then scoop everything into a decorative bowl and garnish with the parsley.