Day 177–Mae Farm Bacon-Onion Marmalade

English: onion

Bacon.Onion.Marmalade. You’re welcome.

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. Although it’s not recommended to can this lovely concoction, you can refrigerate it for a couple of weeks and use it on LOTS of 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 (unless you are Ellie who wanted to eat a bowl full) that any health effects of the bacon fat are negligible, especially if you know where your ingredients come from.

I have to say that this is really awesome deliciousness and, if you like bacon and carmelized onions, you will love this. We served it on pan seared, line-caught swordfish steaks and it was very, very good. I think it would also be pretty fabulous on burgers, grilled vegetable panninis or crostini with goat cheese. Or on a pizza. Or… Well, you get the point.

Bacon-Onion Marmalade

  • 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)
  1. In a saute pan, cook the bacon until crispy. Remove the bacon and reserve, but keep the bacon drippings.
  2. Add sliced onions to the bacon drippings and cook on medium-high for about 10 minutes, until all onions are soft and translucent.
  3. 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.
  4. 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.
  5. Serve what you need and refrigerate the rest in a covered container for up to 2 weeks.
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