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1
In a heavy saucepan boil vinegar, water, onions, sugar, and 2 teaspoons chopped rosemary, stirring occasionally, 7 minutes, or until onions are slightly softened.
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2
Remove pan from heat and let stand 15 minutes.
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3
In a coarse sieve set over another saucepan drain onions, reserving cooking liquid.
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4
Transfer onion compote to a bowl and cool.
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5
Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup.
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6
Add broth and boil liquid until reduced to about 1 1/2 cups.
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7
Stir in cream and boil sauce until reduced to about 2 cups.
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8
Reserve sauce in pan.
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9
Preheat oven to 450F.
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10
and lightly oil a large shallow baking pan.
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11
Rinse trout under cold water and pat dry inside and out.
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12
Fill cavity of each trout with onion compote and season with salt and pepper.
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13
Wrap 4 slices bacon around middle of each trout, overlapping them slightly and leaving head and tail exposed.
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14
In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes, pouring off excess fat between batches and transferring trout as browned with a long spatula to oiled pan.
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15
Top each trout with 2 rosemary sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.
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16
Pour off remaining fat from skillet and deglaze skillet with reserved sauce over moderate heat, scraping up any brown bits.
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17
Strain sauce through a fine sieve into saucepan.
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18
Season sauce with salt and pepper and keep warm.
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19
Divide sauce among 6 plates and top with trout.
