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1
Put onions in a large skillet, place over medium-low heat, and sprinkle with 1/4 teaspoon salt.
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2
Cook, uncovered, reducing the heat to maintain a low simmer, about 20 minutes, until onions are soft and swimming in liquid.
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3
Tie the bay leaf, 3 sprigs thyme, peppercorns and garlic in a piece of cheesecloth.
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4
Add to onions along with butter, stir and cover (not too tightly, some steam should be allowed to escape).
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5
Cook slowly 30 to 35 minutes, until onions are meltingly tender and coated in butter.
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6
The mixture should look creamy at all times: if butter separates or if pan looks dry, stir in cold water 1 teaspoon at a time.
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7
Season to taste with salt.
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8
(Onions can be made up to 3 days in advance and refrigerated.)
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9
Cut bacon crosswise into thick matchsticks.
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10
Pour 2 tablespoons water into a medium saucepan and set over medium heat.
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11
Add bacon, reduce heat to low, and cook for 30 minutes.
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12
Bacon will render its fat and become golden, but not completely crisp.
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13
Using a slotted spoon, transfer bacon to paper towels.
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14
Pour off excess fat from pan, leaving a thick film on bottom to cook hash; reserve the extra fat.
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15
Heat oven to 200 degrees.
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16
Spread half of potatoes in pan, sprinkle with salt and add half the leaves of the remaining sprig of thyme.
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17
Cook undisturbed, over medium-low heat, until crisp, about 5 minutes.
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18
Add 1/2 cup melted onions and a quarter of the bacon and gently fold together until heated through.
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19
Transfer to an ovenproof serving bowl and keep warm.
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20
Repeat with remaining potatoes, a quarter of the bacon, another 1/2 cup onions (refrigerate leftover onions; they make a great sauce for fish) and remaining thyme leaves.
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21
Sprinkle hash with chives (if using) and remaining bacon.
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22
Serve hot, topped with eggs if desired.
