Smoky Bacon and Caramelized Onion Marmalade

onion-marmalade1

Set a heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon crisps, approximately 12 to 15 minutes. Remove bacon and place on paper towels.

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Drain all but 1 tablespoon of the bacon grease, and add the onions, brown sugar, vinegar and ¼ cup of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Stir again, add the bacon, and then partly cover the pot. Allow the mixture to cook until most of the liquid has evaporated and the onions have caramelized, becoming sweet, dark, and thick, like marmalade, approximately 60 to 70 minutes. (Add a little more water as needed).

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Season with salt and pepper as needed.

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Remove the marmalade from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, and then cool completely. Store, covered, in the refrigerator for up to a week.

Serve on cream cheese covered crackers, or on top of your holiday turkey or pork roast.

 

Smoky Bacon and Caramelized Onion Marmalade
Serves 6
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Ingredients
  1. 1 pound bacon, sliced into ½ inch wide sliced
  2. 4 medium-size sweet onions, peeled and diced
  3. 2 ½ tablespoons dark brown sugar
  4. ¼ cup water
  5. ¼ cup balsamic vinegar
  6. Kosher salt and freshly ground black pepper
Instructions
  1. Set a heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon crisps, approximately 12 to 15 minutes. Remove bacon and place on paper towels.
  2. Drain all but 1 tablespoon of the bacon grease, and add the onions, brown sugar, vinegar and ¼ cup of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Stir again, add the bacon, and then partly cover the pot. Allow the mixture to cook until most of the liquid has evaporated and the onions have caramelized, becoming sweet, dark, and thick, like marmalade, approximately 60 to 70 minutes. (Add a little more water as needed).
  3. Season with salt and pepper as needed.
  4. Remove the marmalade from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, and then cool completely. Store, covered, in the refrigerator for up to a week.
  5. Serve on cream cheese covered crackers, or on top of your holiday turkey or pork roast.
Chef Ursula http://www.chefursula.com/

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