Bacon Jam with Caramelized Onions

Steps

1. 1

   Cut the bacon into small pieces and thinly slice the onions. Chop the garlic and measure the glaze ingredients before beginning, because the mixture cooks gradually and can thicken quickly at the end.

2. 2

   Place a large, heavy-bottomed skillet over medium heat. Add the bacon and cook for 8 to 10 minutes, stirring occasionally, until golden brown and crispy and it has rendered much of its fat.

   Start 10-minute timer
3. 3

   Remove the bacon with a slotted spoon and place it on a plate lined with paper towels. Leave approximately 2 tbsp of fat in the skillet and carefully remove the excess.

4. 4

   Add the onions to the hot fat. Cook them over medium-low heat for 15 to 20 minutes, stirring frequently, until very soft, golden, and caramelized; they should not merely be translucent.

   Start 20-minute timer
5. 5

   Add the chopped garlic to the caramelized onions. Cook for 1 minute, stirring constantly, until fragrant, without allowing it to burn.

   Start 1-minute timer
6. 6

   Stir in the brown sugar, maple syrup, apple cider vinegar, black coffee, and pepper. Stir and scrape the bottom of the skillet to loosen any browned bits.

7. 7

   Return the cooked bacon to the skillet and mix until evenly distributed. Bring the mixture to a gentle boil, then reduce the heat to low.

8. 8

   Cook the mixture uncovered for 15 to 20 minutes, stirring every few minutes, until the liquid has reduced and the mixture has a thick, glossy, jam-like consistency. If it dries out too much before the onions are tender, add 1 or 2 tbsp of water.

   Start 20-minute timer
9. 9

   Taste the jam and adjust the pepper or salt only if necessary. Remember that bacon can be quite salty.

10. 10

    Let the jam cool for 10 minutes. Serve warm or at room temperature over burgers, sandwiches, cheese, toast, or potatoes.

    Start 10-minute timer