Great add to a gourmet burger!
1 pound thick-cut bacon, cut into 1-inch pieces
1 large sweet onion, sliced
1/4 cup plus 1 tablespoon bourbon
1/4 cup maple syrup
1 tablespoon balsamic or sherry vinegar
1/4 teaspoon freshly ground black pepper
Cook the bacon. Place the bacon in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan
over medium heat and cook, stirring frequently, until the fat is rendered and bacon is
browned, about 30 minutes.
Transfer cooked bacon with a slotted spoon to a double layer of paper towels. Drain all but 2
tablespoons of the bacon fat from the pan.
Caramelize the onions. Add the onions to the Dutch oven and lower the heat to medium-low.
Cook, stirring occasionally and scraping any browned bits from the bottom of the pan, until
the onions are very soft, deeply browned, and significantly reduced in volume, 30 to 40
Deglaze and add seasonings. Add the bourbon and scrape up any browned bits stuck to the
bottom of the pan.
Increase the heat to medium, and add the maple syrup, vinegar, and pepper. Bring to a
simmer and cook until thick and syrupy, 3 to 5 minutes.
Pulse in a food processor. Transfer the mixture to the bowl of a food processor fitted with the
blade attachment. Pulse to a spreadable, but chunky, consistency, about 5 pulses.
If not eating immediately, transfer to 1 (8-ounce) or 2 (4-ounce) glass jars. Cool to room
temperature, then refrigerate.

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