Simple Onion And Bacon Jam Recipes
BACON-ONION JAM
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
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
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
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
CARAMELIZED ONION-BACON JAM
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
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
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