Caramelized Onion Bacon Jam Recipes

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CARAMELIZED ONION-BACON JAM



Caramelized Onion-Bacon Jam image

Serve this sweet-and-savory jam on crackers, crostini or crusty bread.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h15m

Yield 10

Number Of Ingredients 9

10 slices bacon
2 large red onions, cut in half, then sliced vertically
2 large sweet onions, cut in half, then sliced vertically
2 large shallots, cut in half, then sliced vertically
1/2 cup packed light brown sugar
1/2 cup cider vinegar
1/2 cup apple cider
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt

Steps:

  • In 4- to 5-quart Dutch oven, cook bacon until crisp; drain on paper towels, reserving drippings in Dutch oven. Crumble bacon; set aside.
  • Cook onions and shallots in bacon drippings over medium-low heat 15 minutes, stirring occasionally, or until golden brown and tender. Add brown sugar, vinegar, cider and thyme. Reduce heat to low; cook 40 minutes, stirring occasionally, or until thickened. Remove from heat; stir in bacon. Cool to room temperature. Store covered in refrigerator.

Nutrition Facts : Calories 100, Carbohydrate 20 g, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 330 mg

CARAMELIZED ONION JAM



Caramelized Onion Jam image

This savory jam is very good served with meats-we especially like it with venison. People who enjoy garlic and onions think it's terrific. -Vanessa Lambert, Sioux Falls, South Dakota

Provided by Taste of Home

Time 1h

Yield about 3-1/2 pints.

Number Of Ingredients 14

4 whole garlic bulbs
1 teaspoon canola oil
5 cups chopped sweet onions (1-1/2 pounds)
1/4 cup butter, cubed
3/4 cup cider vinegar
1/2 cup bottled lemon juice
1/4 cup balsamic vinegar
1-1/2 teaspoons ground mustard
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
6 cups sugar
1 pouch (3 ounces) liquid fruit pectin

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,

Nutrition Facts : Calories 103 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 52mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

BACON-ONION JAM



Bacon-Onion Jam image

Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn. But don't think that is its only use. Bacon-onion jam is also a terrific sandwich condiment. Paired with crumbled blue cheese, it's a fantastic topping for a serious, grown-up pizza pie. And because the recipe makes a lot of jam, all three options are possible. One note: Take your time. The point is to cook the mixture until it has achieved full jamminess. The onions should really caramelize. Covered, it will keep in the refrigerator for a week or so.

Provided by Sam Sifton

Categories     dips and spreads, appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 6

3/4 pound slab bacon, diced into cubes
4 medium-size white or Spanish onions, peeled and diced
1 1/2 teaspoons mustard seed
2 1/2 tablespoons dark brown sugar
1/4 cup balsamic vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.
  • Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed.)
  • Taste the jam, and add salt and pepper if necessary.
  • Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 6 grams, Sodium 287 milligrams, Sugar 7 grams, TransFat 0 grams

SIMPLE ONION AND BACON JAM



Simple Onion and Bacon Jam image

Bacon jam isn't just for burgers, add it to grilled cheese, waffles or roasted veggies, the possibilities are endless. I prefer the ratio of more onion to bacon but feel free to add additional bacon. I've made the consistency thicker than a traditional jam.

Provided by Bren

Time 30m

Yield 8

Number Of Ingredients 5

5 ounces smoked bacon, diced
3 cups finely chopped onions
2 tablespoons high-quality balsamic vinegar
1 tablespoon real maple syrup
2 tablespoons water, divided

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until fat has rendered and bacon is evenly browned but not yet crisped, about 5 minutes.
  • Remove all but 2 tablespoons of bacon fat. Add onions to the pan with the bacon and cook, stirring frequently, over medium heat until onions are soft and lightly browned, 5 to 6 minutes. Lower heat to a simmer and add balsamic vinegar, maple syrup, and 1 tablespoon water.
  • Simmer until jam comes together, 15 to 20 minutes. Stir in remaining tablespoon water and remove from heat.

Nutrition Facts : Calories 57.3 calories, Carbohydrate 6.4 g, Cholesterol 6.3 mg, Fat 2.5 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 135.8 mg, Sugar 3.9 g

CHEF JOHN'S BACON JAM



Chef John's Bacon Jam image

This takes some time to make, and there is expert-level stirring involved, but what a small price when you consider the final results. Whether you do this for your Super Bowl® party or another festive occasion, I hope you give this amazing bacon jam a try soon.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 45m

Yield 12

Number Of Ingredients 12

1 ½ pounds bacon, chopped
2 teaspoons butter
4 large yellow onions, diced
1 teaspoon salt
¼ cup brown sugar
¼ cup sherry vinegar
1 ½ teaspoons fresh thyme leaves, divided
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
½ cup water
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil

Steps:

  • Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
  • Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes.
  • Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 15 minutes.
  • Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 9.8 g, Cholesterol 22.3 mg, Fat 9.3 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 3.1 g, Sodium 633.9 mg, Sugar 6.7 g

CARAMELIZED ONION JAM



Caramelized Onion Jam image

Keep this rich condiment in the refrigerator for nights when you need to elevate simply roasted chicken, steak, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 6

1/2 cup extra-virgin olive oil
2 pounds onions, thinly sliced
1/2 cup water (or low-sodium chicken stock)
1 tablespoon balsamic vinegar
1 teaspoon sugar
Coarse salt

Steps:

  • In a medium pot, heat oil overmedium heat and cook onions,covered, stirring occasionally untiltranslucent, about 15 minutes.Add water, vinegar, and sugarand cook uncovered, stirring, untilonions are caramelized, about30 minutes more. Season withsalt. Let cool completely.

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