Bacon.Onion.Marmalade. You’re welcome.
On Memorial Day, I ran my first ever 10k. Since there wasn’t an actual race on Memorial Day, we made our own faux race on a new section of greenway here in Cary. My farthest previous distance was 5k, or 3.106 miles, so this was surprising, to say the least. To celebrate this victory, we had lovely grilled burgers with ground beef from a local farm, Black Hoof Run Heritage Beef. We hadn’t made hamburgers in a loooong time, and they were so incredibly delicious!
Are you wondering what the big idea is about grass-fed beef? Is it just another trendy foodie fad? Another way to part you and your precious paycheck? Click HERE for a primer on grass fed beef. Not only does grass-fed beef taste better, it is lower in bad fat and higher in omega-3 fats (good fat).
With our delicious grass fed burgers, we treated ourselves to one of our favorite condiments, bacon-onion marmalade. This is basically a caramelized onion reduction with bacon and it is very delicious.
I first had bacon onion marmalade during my locavore’s lunch at Chuck’s. It was incredible. The idea of making it myself intrigued me–how hard could it really be? Turns out, not hard at all, although it is time-consuming. Sadly, it’s not recommended to can this lovely concoction, but you can refrigerate it for a couple of weeks and use it on many different dishes. Or share some with friends. You’ll have to work out for yourself who is “marmalade worthy”
We made this with locally produced onions and locally and humanely produced bacon from Mae Farm. I cannot possibly say enough good things about the pork we have purchased from Mae Farm. It is always incredible. Yes, bacon is not health food, I do realize that. But what you end up using is in such small quantities that any health effects of the bacon fat are pretty negligible.
If you like bacon and caramelized onions, you will love this-it is sweet, onion-y, tangy and rich. Just the way to celebrate a super day!
Looking for a Deviled egg recipe? Click HERE!
- 4 strips thick cut bacon
- 4 lbs. yellow onions, peeled and sliced
- 2 c. apple cider
- 1/4 c. white or wine vinegar
- 1 Tbsp. kosher salt
- 1/4 c. brown sugar
- 1/4 tsp. red pepper flakes (less if you don’t like spicy heat)
- In a saute pan, cook the bacon until crispy. Remove the bacon and reserve, but keep the bacon drippings.
- Add sliced onions to the bacon drippings and cook on medium-high for about 10 minutes, until all onions are soft and translucent.
- Reduce heat to medium-low and add all remaining ingredients to the pan. Stir to combine. Simmer until mixture is almost out of fluids and is thick and jammy–about an hour.
- Reduce heat to low and cook another 10 minutes until mixture is very brown and sticky. You may need to add a bit of water if the mixture is too dry.
- Serve what you need and refrigerate the rest in a covered container for up to 2 weeks.