Image: westernlivingmagazine.com
Prep time: 45 minutes
Caters to: Makes one medium jar
Challenge level: Beginner
From The Pantry:
- 680 grams bacon, chopped
- 1 gram fresh thyme leaves
- 10 grams butter
- A pinch of ground black pepper
- 4 large yellow onions, diced
- Pinch of cayenne pepper
- 1 teaspoon salt
- 120 ml water
- 55 grams brown sugar
- 10 ml balsamic vinegar
- 60 ml sherry vinegar
- 10 ml extra virgin olive oil
Cook Away:
- Take a large heavy bottomed pan and cook bacon on medium heat, until it is crispy and the fat is foaming (approx. 10 minutes).
- Place a strainer over a bowl and put the bacon and rendered fat into it, let the fat drain.
- Once the fat has drained and bacon has cooled off, chop the bacon finely.
- Now pour 2 tablespoons bacon fat and the butter into the pot and put it on medium heat. Sauté the onions with 1 teaspoon salt until translucent.
- Add black pepper, cayenne pepper, 1 teaspoon thyme leaves, sherry vinegar, and brown sugar into the onions. Add bacon to this mix.
- Add the water and cook until the mixture reaches the consistency of a jam and is a deep red-brown colour.
- Take the pot off the heat and add the remaining home, olive oil, and balsamic vinegar and stir until heated through.
Let it cool, refrigerate to preference and eat away!
Featured Image Courtesy: westernlivingmagazine.com
