balsamic bacon onion jam
Adapted from Souffle Bombay
Use this delicious jam to top off your avocado toast or as an addition to your egg sandwich. Perfect as a burger topping. Or added to grilled cheese. Be sure to add it to your next cheese board.
Ingredients
- 2 pounds regular-cut bacon
- 1 1/2 cups chopped Vidalia onion, or any sweet onion (about 7 ounces)
- 4 large garlic cloves, minced or grated
- 1 cup brown sugar, packed
- 1/4 cup red wine vinegar
- 3 tablespoons balsamic vinegar
- 3 tablespoons water (bourbon could be used in place of the water)
- 6 sprigs fresh thyme
- freshly ground black pepper
Instructions
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Chop the bacon into very small pieces. Cook, over medium heat, until just about crisp. Stir often as it cooks.
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Drain the cooked bacon over a heatproof container to remove the excess bacon grease. Return the bacon to the skillet along with about one tablespoon of the drippings.
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Add the chopped onion and sauté over medium heat until the onions are translucent, for about 5 minutes. Add the minced garlic and continue cooking for an additional 2 minutes, stirring continuously.
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Add the brown sugar, vinegars and water. Stir to combine and bring to a simmer over medium heat. Add the thyme sprigs and your preferred amount of black pepper. Simmer for several more minutes, stirring often to avoid burning the jam around the edge of the skillet.
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Remove the sprigs of thyme and allow the mixture to cool for a few minutes. Once completely cool, transfer the jam to airtight jars and store in the fridge for up to 3 weeks.
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The jam tends to thicken up after being refrigerated. To reheat, you may need to add a small amount of water to the jam to return it to the original consistency.
Recipe Notes
This delicious jam tends to be somewhat chunky - perfect for topping grilled meats, veggies and burgers. If you prefer a more "jammy" texture, place some in a container and pulse to your liking with an immersion blender. The blended jam is perfect when offering as an addition to your next cheese board.