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Onion & Bacon Marmalade

4.00 Mitt(s) 6 Rating(s)6 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 56 votes, average: 4.00 out of 5

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Level: Easy

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Description

This marmalade is very versatile, and it’s also just this side of addictive. It’s amazing on a warm slice of baguette with some goat cheese, as you see pictured here, but with the addition of some thinly-sliced leftover steak. It’s also wonderful tossed into roasted potatoes.

This takes a while to make, but your patience will be richly rewarded.

Ingredients

  • 4 slices Thick Bacon
  • 4 pounds Yellow Onions, Halved And Sliced To 1/4"
  • 1 Tablespoon Kosher Salt
  • 2 cups Apple Cider
  • ¼ cups Sherry Vinegar (white Wine Vinegar Is Fine)
  • ¼ cups Brown Sugar
  • 10 sprigs Thyme, Leaves Stripped From The Stem (about 2 Tablespoons)
  • 2 teaspoons Black Pepper

Preparation

Heat a Dutch oven or large heavy sauce pan over medium-high heat.

Cook the bacon until it’s just crisp, then remove the slices and set aside, leaving all of the rendered fat in the pan.

Add the onions and salt to the pan, reduce the heat to medium, cover the pan, and cook until the onions soften (about 15 minutes).

Chop the bacon fine and add it and the remaining ingredients to the pan. Cook uncovered until the liquid is reduced to almost nothing, stirring occasionally (about an hour).

Reduce the heat to low and continue cooking until the onions are a rich medium brown color, stirring frequently (about 10 minutes). If it starts looking too dry, add water 1/4 cup at a time.

Remove from the heat, set aside, and let cool.

6 Comments

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debdaamazon on 2.29.2012

I was eating all of mine by myself and it kept for almost 2 weeks without a problem in my fridge. I agree that this should can easily and well. Next time I make it, I want to try freezing it in single serving cubes so I don’t have to scarf it all down and wait so long to experience the YUM again.

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cass1318 on 12.27.2011

Sounds amazing! If anyone figures out a way to preserve this, or knows how long it lasts say in the fridge, I’d love to know! This would be a great gift.

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Lupe Garcia on 11.29.2011

This sounds amazing can’t wait to try it. Before I finished reading the description I was thinking goat cheese would be perfect. This may be on my Christmas menu.

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Adele Forbes on 11.29.2011

Yum YUm and YUM…very nice!

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patiodaddio on 11.21.2011

No, it’s a brand new creation that I’ve made exactly once. :-)

6 Reviews

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Constance Press on 1.17.2015

Sorry to say this was very disappointing. No, it wasn’t hard to make, but the overall taste of vinegar was horrible. I had to throw it all out. I am an experienced cook and don’t think I made a mistake with this recipe. It was more of an aggrodulce taste than what I had expected. I will not be making this again.

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Kellie Adamucci on 7.5.2014

This was soooo worth the effort and time! Delicious!!!

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aainmexico on 4.17.2012

Very good and not at all hard to make, just took a little time and spare attention while I was in the kitchen doing other things. Thanks!

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debdaamazon on 2.29.2012

Aahhh-mazingly delicious and different marmalade!! I’ve made this twice. The first time was straight per the recipe. The second time, I tweaked it to be sugar-free. Both times, it was excellent! I was inspired to toss it with some alfredo pasta with big chunks of pungent blue cheese and served it with beef tenderloin medallions…remniscient of Olive Garden’s steak gorgonzola alfredo in flavor. Thanks sooo much for sharing this recipe!!

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jldincecco on 12.30.2011

patiodaddio, you were right! The sparkling cider was A-ok! SO flavorful. As suggested, we’re doing steak sandwiches with this luscious spread tomorrow for dinner. The recipe was straightforward and simple but I did find that my cook time was over 2 hours on medium heat, not 1. It didn’t really matter since I was making this ahead and it is definitely worth the extra wait, but just a heads up in case you’re making this for same-day use. Weather it takes 1 hour or 3, I will be making this one again and again.

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