The first time I came across the concept of a onion and bacon spread, it was in the form of an ice cream sandwich my boyfriend got at an ice cream shop. It consisted of two chocolate cookies, chocolate soft serve and a layer of caramelized bacon and onions.
Yeah, the thought of bacon, onions and ice cream didn't phase us in the slightest. We were quite excited, in fact.
The ice cream sandwich in question was just ok. There were too many flaws going on with it. The cookies were too hard...the ice cream too soft...the bacon too chunky and way too salty.
While the sandwich to me was a "meh," I still couldn't get over the bacon onion spread they used. While it wasn't perfect, I knew it had potential. Maybe if I could recreate it and go easier on the bacon and heavier on the onions.
Hense, Onion Bacon Marmalade was born.
Onion Bacon Marmalade
1 lb Onions (sliced thin)
4 slices bacon
1 tablespoon sugar
1/4 cup balsamic vinegar
1 teaspoon salt
1. Place a large, non-reactive pan over medium-low heat. Add the bacon. The goal and render the fat. Once the bacon has crisped, remove and put aside.
2. Turn up the heat to medium, add the onions and salt. Stir to make sure the onions are coated with the bacon fat. Cook covered with a tight lid for about 20 minutes. Continue to cook stirring every 5 to 10 minutes until the onions begin to turn golden brown.
3. In the meantime, crumble the 4 strips of bacon. We will be adding this back to the pan later.
4. Add the sugar, crumbled bacon and balsamic vinegar to the onions. Cook over medium to medium-low heat until vicious. This took about an hour for me, but that was because I kept the heat more on the low side.
5. Remove from heat and let cool before storing. Place in a glass or heat resistant container. Cover and refrigerate. Some of the fat may become solid at the top after cooling. Scrape it off and discard if you like. Additionally, if the marmalade become too thick after cooling, simply reheat in the microwave for 30 seconds and it should spread pretty easily.
This marmalade came out pretty delicious. It was sweet, salty, and smoky all at the same time. It was mostly smooth with the occasion bit of bacon to provide texture. The next day, the flavors meld together and tasted even better. I wish I had made more. This recipe only makes about a quarter cup.
Yeah, the thought of bacon, onions and ice cream didn't phase us in the slightest. We were quite excited, in fact.
The ice cream sandwich in question was just ok. There were too many flaws going on with it. The cookies were too hard...the ice cream too soft...the bacon too chunky and way too salty.
While the sandwich to me was a "meh," I still couldn't get over the bacon onion spread they used. While it wasn't perfect, I knew it had potential. Maybe if I could recreate it and go easier on the bacon and heavier on the onions.
Hense, Onion Bacon Marmalade was born.
Onion Bacon Marmalade
1 lb Onions (sliced thin)
4 slices bacon
1 tablespoon sugar
1/4 cup balsamic vinegar
1 teaspoon salt
1 lb of sliced onions. I cried tears of joy when it was over.
Directions:1. Place a large, non-reactive pan over medium-low heat. Add the bacon. The goal and render the fat. Once the bacon has crisped, remove and put aside.
2. Turn up the heat to medium, add the onions and salt. Stir to make sure the onions are coated with the bacon fat. Cook covered with a tight lid for about 20 minutes. Continue to cook stirring every 5 to 10 minutes until the onions begin to turn golden brown.
3. In the meantime, crumble the 4 strips of bacon. We will be adding this back to the pan later.
4. Add the sugar, crumbled bacon and balsamic vinegar to the onions. Cook over medium to medium-low heat until vicious. This took about an hour for me, but that was because I kept the heat more on the low side.
5. Remove from heat and let cool before storing. Place in a glass or heat resistant container. Cover and refrigerate. Some of the fat may become solid at the top after cooling. Scrape it off and discard if you like. Additionally, if the marmalade become too thick after cooling, simply reheat in the microwave for 30 seconds and it should spread pretty easily.
This marmalade came out pretty delicious. It was sweet, salty, and smoky all at the same time. It was mostly smooth with the occasion bit of bacon to provide texture. The next day, the flavors meld together and tasted even better. I wish I had made more. This recipe only makes about a quarter cup.
Onion Bacon Burger! The other burger was topped with a 4 cheese mixture for my boyfriend. Don't worry, he added the marmalade to his burger too.
That looks really good. Bacon and caramelized onions - how could it go wrong?
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