CincyEats

As I mentioned, over the weekend we had a party. I posted the White Bean Bruschetta because I had quite a few people asking me for the recipe. The Bacon Onion Jam, compote, whatever you want to call it, is what I think should be highlighted. Why, because it is bacon. When researching recipes I found an onion jam recipe but that was about it. Luckily, I was able to pretty easily adapt it for what I wanted. This dish is sweet with a little heat on the back end, with bacon throughout. It is soft, with crispy bits in each bite.

Bacon Onion Jam

1 lb of Bacon plus drippings (we used apple wood smoked)

4 large Sweet Onions, thinly sliced

2 garlic cloves, minced

1/2 teaspoon red pepper flakes (alter depending on the heat you can handle)

1/4 cup white wine vinegar

2 heaping tablespoons of honey

1. in a large frying or saute pan cook bacon in batched until crispy.
2. pour off all but about 2 tablespoons of drippings
3. cook onion, garlic and pepper flakes over low/medium heat for about an hour to hour an half, until onions are caramelized. stir occasionally, scraping up the fond as it releases from the pan.
4. Pour in the vinegar and honey, stir constantly so  the honey does not burn but the vinegar reduces to almost nothing visually, about 5 minutes.
5. mince the cooked bacon and stir into onions.
6. serve with cracker, crostini, or just eat with a spoon. Maybe try it as a burger topping.

As an alternative you could blend until smooth with a blender or food processor.