Bacon Onion Jam
This Bacon Onion Jam will be the star condiment to accompany any dish you desire. You can use this Bacon Onion Jam to elevate that bacon cheese burger, spread it across some toast and top it with soft scrambled eggs, or use it as a dip and spread it across some crackers or a toasted crostini. Whatever you decide, this jam will not disappoint!
I made this jam and added it to a Wagyu cheeseburger. If you want the full recipe, check out the Reel on my Instagram!
Add the diced bacon to a heavy bottom pot over medium heat, and cook until the fat renders.
Add the onions to the pot along with the sugar, vinegar, and water. Cook, covered and untouched.
Add the bacon back to the pot, partially cover, and stir occasionally for about 1 hour.
Your onions should look like this once they're done.
Bacon Onion Jam
- 10oz Applewood Smoked Bacon, diced
- 2 large shallots, halved then sliced
- 1 large yellow onion, diced
- 3 tbsp light brown sugar
- 3 tbsp balsamic vinegar
- 2 tbsp water, plus more as needed
- Salt and Pepper to taste
- Add the diced bacon to a heavy bottom pot over medium heat. Cook, stirring occasionally, until the fat renders and the bacon crisps (about 10-15 minutes). Once done, remove and set aside.
- Drain all the bacon fat, leaving 1 tbsp in the pot. Add the onions, brown sugar, vinegar, and water to the pot. Stir to combine, then cover, lower the heat, and cook the onions untouched for 15-20 minutes.
- Add the bacon back to the pot and stir to combine. Partially cover the pot, and cook, stirring occasionally, until the onions achieve a dark brown jam consistency (about 1 hour). If the onions look to dry or start sticking to the bottom of the pot, add water as needed (about 1-2 tbsp at a time). Taste and adjust seasoning as needed.