With caramelized onions and full of bacon, the onion bacon marmalade will be the condiment you’ve been missing!
1 pound of bacon, cut into 1-inch pieces
1 large onion, about 3 cups, finely chopped
2 large shallots, about 1 1/2 cups, cut into cubes
2 cloves of garlic, minced
1/2 cup (100g) brown sugar
1/4 cup (85g) maple syrup
1/3 cup (79g) apple cider vinegar
1 teaspoon of chili powder, optional but highly recommended
In a medium saucepan, cook the bacon over medium heat until crisp.
Place the cooked bacon on a plate lined with a paper towel. Break the bacon into 1-inch pieces to be added later.
You need about 4 tablespoons of bacon fat to stay in the pan, carefully remove the rest. (It’s hot! We keep it in masonry jars)
Add the onion and diced shallots to the pan with the bacon fat, reducing the heat to medium-low. Cook until the onions are caramelized (about 15-20 minutes), stirring often.
Mix garlic, brown sugar, maple syrup, apple cider vinegar, chili powder and cooked bacon bits.
Simmer for 7-10 minutes, or until the mixture has thickened. (Think of the consistency of a jam).
Serve hot or cold, but can be warmed up a bit if it has been refrigerated.