Friday, September 9, 2011

Red Onion-Bacon Marmalade

A little sweet, a little tangy, and perfect for putting on pretty much anything--meat, bread, eggs, you name it. Make up a batch, put it in a jar and keep it in your fridge for about a week (if it lasts that long).

Makes about 2 cups
Total Time: about 45 minutes

2 1/2 lbs red onions, thinly sliced
2 Tbsp olive oil
4 oz bacon, chopped into small pieces
1/2 C sherry
1/2 C apple cider vinegar
3 Tbsps brown sugar
1/2 tsp red pepper flakes
1/2 tsp freshly ground black pepper
1/2 tsp ground ginger

Over Bangers and Mash
In a medium saucepan, heat the olive oil over medium-high heat. Add the bacon and cook, stirring, until it is brown and slightly crispy.

Remove the bacon pieces with a slotted spoon and transfer to a paper towel-lined plate.

With a toasted bagel and fried egg
Lower the heat to medium and to the leftover bacon fat, add the red onions, cover, and cook until the onions are tender (10 minutes or so). Add the sherry, vinegar, brown sugar, red pepper flakes, black pepper, and ginger and stir to combine.

Bring the mixture to a simmer, cover, lower the heat, and let simmer gently for 15 minutes. Remove the lid and simmer until the mixture is thick and syrupy. Add the cooked bacon, stir to combine, and spoon over whatever you'd like!

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