Sunday, December 30, 2012

Bacon Onion Jam

So this might not be the prettiest dish I've ever posted about, but it is absolutely one of the tastiest. Ever since I had my first burger from Father's Office in LA, I feel in love with their bacon-onion topping. It is this delicious marmalade/jam made from sweet onions and smoky bacon that just paired beautifully with the other toppings on the burgers. I got obsessed with recreating it and while this recipe is not the exact same, it satisfies all the same taste buds.

8 slices of nice bacon
6 pounds of onions (i like yellow for this, but any will work)
2 tbsp salt
3 cups apple cider
1/3 cup balsamic vinegar
1/3 cup red wine vinegar
1/2 cup brown sugar
Thyme (I used dry this time, but fresh is ideal)
Black pepper to taste

You want to start off my cutting up your bacon into small pieces (easiest when the bacon has been in the freezer for 15 minutes) and fry it up.

Move all the cooked bacon to the side and leave the bacon fat in the pan.

Next you want to slice up your onions and add them to the bacon fat.

Add the salt and cook down for about 20 minutes until the unions are softened and beginning to turn slightly brown.

Once the onions are slightly browned, add all the other ingredients (including the reserved bacon) and cook over medium-low heat.

This is going to take up to two hours until all the liquid is essentially evaporated and all the flavors have melded together.

This is great on burgers, which is what I originally made it for, but it also works as just a topping on some crusty bread or inside an omelette. It is a little complicated and involved, but trust me, the final product is worth it.

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Welcome to my blog, where you can join me as I revel in my love of food. Eating it, cooking it, baking it, watching it on TV and even learning about it. If it has to do with food, I am probably interested.

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