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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.
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.