Bacon Onion Jam

Last year I appeared on the TV show American Grilled.  On that show I competed against Big Jim Stancil of Bareknuckles BBQ.  We kept in touch after the show and started to chat about all things bbq and grilling.  During one of those chats, he asked if I would like to go to the Jack Daniels BBQ Championship and help him out.  I could not say no.  Come on, it was the Jack!  While there I helped Big Jim do a little grilling for the teams up on the hill.  The dish that Big Jim made, was an elk burger topped with a bacon onion jam.  Ever since that day, I have been dreaming of that bacon onion jam.  It was slightly sweet, slightly salty and all around bacon-y.  It was delicious!  So this is my take on bacon onion jam.  Thanks for the idea Big Jim.

Bacon Onion Jam

This recipe starts by cooking glorious bacon.  Cut 1 lb of bacon into 1/2 inch chunks and add to a deep heavy bottom pan or dutch oven.  Cook over medium heat until the bacon just starts to crisp up.

While the bacon cooks, slice up 3 large sweet onions (Vidalia).  I cut some long ways and some in half.  That way I would end up with a nice texture in the jam.

When the bacon is just starting the crisp and the fat has fully rendered, add the onions, brown sugar and balsamic vinegar.

Cover the pot and reduce in heat to low/medium.  Cook for 20 minutes, or until the onions have softened and started to turn translucent.

Remove the cover, stir and continue to cook until the onions are a nice dark brown and the liquid is almost all evaporated.

Taste and add salt and pepper as necessary.  I would give exact amounts but it all varies based on the type of bacon that you use.

Let the jam cool and then store in an airtight container in the refrigerator for up to a week.

This jam is great straight up on a cracker, on a burger, in an omelet or just on a spoon.

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Bacon Onion Jam

Prep Time

10 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 40 mins

 

A simple and delicious bacon onion jam that is the perfect accompaniment to any dish.

Course: Bacon Onion Jam

Cuisine: Southern

Author: Rex

Ingredients

• 1 lb Bacon
• 3 large sweet onions Vidalia
• 3 tbs brown sugar
• 4 tbs balsamic vinegar
• Salt to taste
• Pepper to taste

Instructions

1. This recipe starts by cooking glorious bacon. Cut 1 lb of bacon into 1/2 inch chunks and add to a deep heavy bottom pan or dutch oven. Cook over medium heat until the bacon just starts to crisp up.
2. While the bacon cooks, slice up 3 large sweet onions (Vidalia). I cut some long ways and some in half. That way I would end up with a nice texture in the jam.
3. When the bacon is just starting the crisp and the fat has fully rendered, add the onions, brown sugar and balsamic vinegar. Cover the pot and reduce in heat to low/medium. Cook for 20 minutes, or until the onions have softened and started to turn translucent.
4. Remove the cover, stir and continue to cook until the onions are a nice dark brown and the liquid is almost all evaporated.
5. Taste and add salt and pepper as necessary. I would give exact amounts but it all varies based on the type of bacon that you use.
6. Let the jam cool and then store in an airtight container in the refrigerator for up to a week.
7. This jam is great straight up on a cracker, on a burger, in an omelet or just on a spoon.

Recipe Notes

Adapted from Big Jim Stancil of Bareknuckles bbq. Check out his website at http://www.bareknucklesbbq.com

As a side note, I would not skimp on the quality of the bacon.  In this case, since you are reducing it down and intensifying the flavor, I would use a nice natural smoked bacon.  Sometimes the cheap stuff ends up having a chemically induced smoke flavor when you turn it into jam!