Bacon and onion jam is one of the best sweet, savory condiments that you can add to a burger or anything that goes with bacon. Picture the deep, smoky essence of a piece of crisp bacon joined by the slow sweetness of caramelized onions and a sweet whiff of brown sugar or maple syrup. This jam is great on a big juicy hamburger, slathered on toast, served with cheese or over grilled meats.
Perfect balance So much of bacon onion jam is about that great balance. Combined with sweet onions, salt from bacon meets caramelized sugariness to create flavor that’s rounded out with the subtle tang of either vinegar or bourbon. The end product is a sticky, jammy brew that’s deep-flavored and incredibly addicting.
Table of Contents
Key Ingredients You’ll Need
Ingredients for bacon onion jam360-450 grams thick sliced bacon3 tablespoons olive oil (or fat rendered from the bacon) 2 pounds onions, diced 1/4 cup water 1 teaspoon sugar 1 tablespoon of brown sugar a pinch of saltcracked black pepper.
- Bacon – Preferably thick-cut for a lovely smoky flavor.
- Onions – Yellow or red onions, finely sliced to caramelize.
- Brown sugar – For flavor and helps to get that jammy texture.
- Balsamic vinegar – Adds tang and richness.
- Optional: Maple syrup or honey (adds a touch of sweetness and complexity).
- Garlic – Finely Chopped, To make it nice and aromatic.
- Black pepper – Freshly ground for seasoning.
Extras: Whiskey, Fresh thyme, or Chili flakes to add layers of flavor.
Essential Tools for Cooking
To make your bacon onion jam, you really just need a couple of essential tools:
- Between a large skillet and a sauté pan – I love cooking on these two vessels even though they basically serve the same purpose, but I find that larger dishes or cuts are really better paired with my sauté pan.
- Chopping board and sharp knife – To slice up onion and bacon.
- A wooden spoon or a spatula – To stir the jam while it is boiling.
- Cups and spoons – You will need these to measure sugar, vinegar and optional sweeteners.
- Jar or airtight container – For the final jam.
Optional: You can use a food processor if you prefer puree.
Understanding Bacon Onion Jam
Bacon onion jam is not just a topping but rather the synergy between caramelized onions and crispy bacon, reduced into a thickly delicious sweet-savory spread. The secret is to cook them slowly, patiently: slowly enough so that the white of their flesh has turned to gold; painstakingly enough that they are meltingly soft and sweet; gently enough so that the dry spices warm at a gentle blush rather than getting scorched.
Vinegar or alcohol, such as bourbon, in the mix lends depth; it counteracts the richness of the jam and keeps it from tasting overly sweet. It’s a very versatile type of jam that may be used as condiment, appetizer or ingredient in other dishes, like allium flavoring to a more complex dish. This is another kitchen basics recipe once you get the hang of making it.
Preparing the Bacon
Begin by cutting thick-cut bacon into bite sized bits. In a large skillet over medium heat, add the bacon and cook just until it renders its fat and the pieces are golden brown but not too crispy.
Transfer the bacon to a plate and set aside, leaving the fat in the pan. Bacon fat imparts additional flavor to the onions and acts as a meaty cooking medium that infuses the jam with smoke. Make level to moderate heat pampering bacon, so as to not let the fat burn which makes a bitter flavor when cooked.
Caramelizing the Onions
Thinly slice the onions and add them to the skillet with the bacon drippings. Simmer for 20–25 mins over med-low heat, stirring occasionally, until she reaches this velvety texture. The onions will softly caramelize, browning to a golden brown and sweet, the sugars in them coming out.
Add sliced garlic for the last few minutes to avoid burning and also keep its fragrance. Caramelization is key — that’s the secret to bacon onion jam’s rich flavor and its jammy, umami-drenched texture. The patience here is what will give the jam its luxurious depth.
Adding Sweeteners and Acid
When the onions are caramelized, add the cooked bacon back to the pan. Add brown sugar, maple syrup or honey (if using) and balsamic vinegar. The sugar adds body to the mix, while vinegar lifts it all up and balances the rich, savory flavors.
If you want even more flavour and dimension extra bourbon or chili flakes can go in now. Stir often and cook for another 5–10 minutes, until the mixture thickens and is sticky, jammy. It should smell sweet, smoky and a little tangy at this point; that will mean the jam is done.
Adjusting Consistency
Feel free to add a small splash of water or broth if the jam seems too thick. If it seems too thin, keep simmering gently until you’ve cooked off the excess liquid. The point is spreadability, stickiness, mouth-coating perfection that looks basically perfect on toast, burgers or roasting meats.
Check seasoning, adding more salt, pepper or vinegar if necessary. It’s a recipe that balances sweet, salty and tangy in all the right ways for bacon onion jam.
Serving the Bacon Onion Jam
Serve warm or at room temperature bacon onion jam. It also tastes great on toasted bread, burgers, sandwiches, or cheese boards. It is also a great accompaniment to roasted vegetables, grilled meats or even as part of your breakfast with scrambled eggs.
For longer storing, once the jam has cooled, transfer it to an airtight jar and refrigerate for two weeks. Reheat gently before serving, the texture will at once become soft and jammy.
Tricks for the best Bacon Onion Jam
Cook onions over low heat for the best results, as this will help retain natural sweetness and avoid burning. For a sturdier texture and richer flavor, use thick-cut bacon. Also balance the jam with sweetness, from sugar or maple syrup, and acidity, from vinegar to keep it from getting too cloying.
It must be stirred often as it cooks to avoid sticking, or adjust the consistency by cooking it thicker or thinner. Adhering to tips gets you a jam that is luscious, full of flavor and versatile with the broadest range of hors d’oeuvre.
Variations and Enhancements
Bacon onion jam has many uses. Stir in fresh herbs such as thyme, rosemary or sage for aromatics. Add of bit of red wine or some bourbon for depth. Spice junkies can stir in chili flakes or smoked paprika to impart a mild kick to the jam.
For a pureed jam, pulse the jam in a food processor. This is a great one to use as a topping for crostini or spread on sandwiches, bringing the same punchy flavor in creamy, smooth form. These variations enable you to tailor the jam for various meals or flavor profiles.
Frequently Asked Questions
Can I prepare bacon onion jam in advance?
Yes, store in an airtight container in the fridge for up to 2 weeks. Reheat gently before serving.
Can I substitute turkey bacon for pork bacon?
Yes, but the flavor will be less robust and smoky.
Can it be made vegetarian?
You can leave out the bacon and substitute smoked paprika or soy sauce to add smokiness and savor.
How to stop the onions from getting burned?
Reduce heat to medium-low, and cook slowly, stirring often.
Bacon Onion Jam ~ a delicious sweet and smoky condiment that eat with you there it adds so much flavor when packed into sandwiches or burgers, and makes an irresistible appetizer! All of the caramelized onions and crispy bacon are complemented by a beautiful sweetness that’s equal parts soothing and sophisticated.
By following a handful of steps — caramelized onions, perfectly cooked bacon, good snots of sweet and sour — you have a jam that functions in both roles: an add-on, or something to be added. Served on burgers, toast, charcuterie boards and alongside roasted meats… this bacon onion jam will become a staple in your kitchen for its depth of flavor, richness and ease!
