Onion Bacon Jam Recipe
1 packet of Double Smoked Bacon
4 Spanish Onions
6 tbsp Apple Cider Vinegar
1/2 cup Water
1/4 cup Brown Sugar
2 sprigs Fresh Thyme
To start your onion bacon jam, cut the bacon into tiny strips. Then put them in a deep frying pan, on medium heat, with about a 1/3 cup of water to render the fat. Once the water evaporates, the bacon strips will crisp up quite nicely in the rendered fat. Remove the crispy bacon from the pan and set it aside.
Next, chop the onions finely and caramelize them in the same pan you used for the bacon. You can add a little bit of vegetable oil if you need more fat in the pan. Once the onions turn a deep golden brown, deglaze the pan with the apple cider vinegar and water. Add the sugar and mix until it dissolves. Then add a couple of sprigs of fresh thyme (removing the stems of course!) and the crispy bacon.
Once all the ingredients are in the pan, let them simmer for 20 to 30 minutes, stirring occasionally. One of the many ways I love using my onion bacon jam is as a topping for some fresh outta the oven gooey brie. Bake the brie wheel until the cheese is melted and gooey, top it with jam, dip your crackers, eat and enjoy with a sip of Negroni!
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