Caramelized Onions with Bacon

Ingredients

• 3 tbsp Olive oil (For sautéing the onion.)
• 1 tbsp Butter
• 1 Onion (Large, cut into thin wedges or very thin julienne strips.)
• Black pepper (1 pinch, or to taste.)
• 0.5 tsp Garlic powder
• Liquor (As needed for deglazing; the video mentions whisky. Use moderately and allow the alcohol to evaporate.)
• 3 Bacon (Slices; fry until crispy, then chop.)

Steps

1. 1

   Cut the onion into wedges or julienne strips as thinly as possible so it cooks evenly. Have the garlic powder, pepper, and liquor ready for deglazing.

2. 2

   Heat a large skillet over medium heat. Add the olive oil and butter, and wait for the butter to melt without letting it burn.

3. 3

   Add the onion to the skillet. Sauté over medium heat, stirring frequently so it does not stick, until it begins to turn translucent, approximately 5 minutes.

4. 4

   Add the pepper and garlic powder. Mix well to distribute the seasonings among the onions.

5. 5

   Pour in a little liquor, such as whisky, to deglaze. Scrape the bottom of the skillet with a wooden spoon to release the concentrated flavors, and let the liquid evaporate almost completely.

6. 6

   Reduce the heat to low and continue cooking the onion for 10 to 15 minutes, stirring frequently. It should be very soft, glossy, and caramel-colored; it should not burn or remain merely translucent.

7. 7

   While the onion finishes caramelizing, cook the bacon slices in another skillet over medium heat until golden and crispy. Remove them and drain on paper towels.

8. 8

   Chop the bacon into small pieces and add it to the skillet with the caramelized onions.

9. 9

   Mix everything for 1 or 2 minutes, until the bacon is evenly distributed and heated through with the onion. Taste and adjust the pepper if necessary.

10. 10

    Serve hot or warm over toast, burgers, sandwiches, or plantain fritters. For a recommended combination, place the mixture on toast with cream cheese.

Notes

The original recipe does not specify the amount of liquor; add only enough to deglaze. The onion should be cooked slowly and stirred frequently to achieve a caramel color without burning. It can be prepared in advance and gently reheated in a skillet.

Nutrition per serving

• snack
• side dish
• dip
• toast
• burgers
• with bacon
• caramelized
• appetizer