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Onion Bacon Jam
Recipe Video
Recipe Ingredients
- 1 pound Thick Bacon cut into ¼ inch pieces
- 2 large Onions minced small
- 1 teaspoon of Red Chili Flakes or more if you like spicy
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 tablespoon Fresh Thyme chopped or 2 teaspoons dry
- ½ cup Brown Sugar
- 2 to 4 Garlic Cloves minced
- 1 teaspoon Smoked Paprika
- ¼ cup Maple Syrup
- ½ cup Maple Balsamic Vinegar (if your vinegar is acid double the amount)
- 2 ounces approx. Maple Flavored Bourbon Whisky (or plain Bourbon)
- 2 tablespoons Fresh Parsley chopped
Recipe Instructions
- In a pot sauté the bacon slowly and cook it until all fat has render and the bacon is lightly crisp. When the bacon is done, remove it from the pot and add the onion and cook them until golden brown and add the bacon back in the pot and add the chili, salt and pepper, sugar, garlic, paprika, maple syrup, vinegar, and half of the parsley.
- Cook for about 5 to 10 minutes, add the whisky, the remaining parsley and adjust seasoning.
- You can freeze this recipe for months, or refrigerate for up to 10 days.
- To use on top of your burger, chicken, steak or anything. Reheat slowly in the microwave or in a sauce pan until hot to your liking.
Notes
For the Reduction / Saucier Pan: click here
For the Maple Balsamic Vinegar: click here
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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