bacon-onion jam
You know what’s phenomenal? A breakfast condiment. Whether it’s hot sauce on eggs, ketchup on potatoes, or maple syrup on pancakes, the day’s first meal sometimes needs that extra oomph. So I’d like to introduce you to another condiment to amp up your breakfast: bacon-onion jam.
The recipe was inspired by a brunch I had last weekend at Willow & Whisk in Wyckoff, NJ (where the Jonas Brother’s are from, ok). I ordered this omelette with cheddar cheese, avocado, and bacon-onion jam. And while the whole thing was delicious, the bacon-onion jam had put it over the top, so I knew I just had to recreate it.
This recipe is mostly savory, with crispy bacon bits and caramelized red onions, but has a sweeter depth thanks to some brown sugar, coffee, and cinnamon. It’s obviously great on avocado toast, but also delicious in breakfast burritos, tomato sandwiches, or soft-scrambled eggs. This recipe also makes a little more than an 8oz. jar’s worth, so I won’t tell anyone if you eat the extra straight out of the pan with a spoon.
prep time: 10 minutes | cook time: 40 minutes
INGREDIENTS
1 lb. bacon, cut into 1/2” cubes
2 large or 3 medium red onions, diced
1/2 tsp. salt
1/4 cup balsamic vinegar
1/4 cup strong brewed coffee (or 1 shot of espresso)
3 tbsp. brown sugar
1/2 tsp. cinnamon
DIRECTIONS
Heat a large skillet over medium heat, then add cut bacon, spreading into a single layer to crisp up. Cook, stirring occasionally, until bacon is crispy, about 8-10 minutes. The fat from the bacon will render out, so no need to add any oil or nonstick spray!
While bacon is cooking, prepare a large plate with paper towels. Once bacon is finished cooking, remove with a slotted spoon onto paper towel plate. Drain bacon fat from pan, leaving about 2 tbsp. worth (don’t drain down the sink!).
Add diced onions and salt to the skillet, stirring around to pick up any leftover bacon bits. Cook, stirring occasionally, until onions are jammy and slightly caramelized, about 10 minutes.
Add in bacon, balsamic vinegar, coffee, cinnamon, and brown sugar, and 1/4 cup water, stirring until well combined. Cook in a single layer until liquid evaporates and bacon-onion mixture becomes thicker, about 10-12 minutes.
Allow bacon-onion jam to cool before transferring to jar or airtight container. Keep in the fridge for up to 5 days.
