Bacon Jam
An accompaniment for just about anything from pork tenderloin to ice cream. No really.
1 1/2 lbs. bacon
2 large yellow onions, thinly sliced
4 T. vegetable oil
1/4 c. balsamic vinegar
3 T. liquid smoke
1/3 c. brown sugar
1/2 c. water
Cook bacon until tender-crisp (either bake at 350, or dice and brown in skillet). Remove from grease to drain on paper towels until ready to use.
Heat oil in a skillet. When very hot, add onionsand saute on high until caramelized (20-30 minutes), stirring often. To caramelized onions, add the vinegar, liquid smoke, and brown sugar. Stir until well-blended. Add water, stir, boil until water evaporates.
Stir in bacon, and wah-lah! Bacon Jam, at your service.
USE: in an omelet with gruyere cheese
USE: on a croissant with lettuce and tomato for a very special BJLT
USE: as a topping for mashed potatoes
USE: as a side on a charcuterie tray
You get the idea...
