Best Caramelized Onion Bacon Jam Recipes

Pork Chops and Bacon Caramelized Onion Jam With Alfredo Potatoes image

Provided by Food Network

Yield 6 Servings

Number Of Ingredients 11

2 large sweet onions
4 slices thick-cut bacon
4 (1-inch-thick) bone-in pork chops (about 1¾ lb)
1 tablespoon + 2 teaspoons dry brown sugar bourbon marinade mix
1 tablespoon canola oil
½ cup dry sherry wine (or beef broth)
14 oz frozen seasoned potato puffs (½ bag)
Cooking spray
¼ cup fresh Italian parsley, finely chopped
2 tablespoons panko bread crumbs
1½ cups Alfredo sauce

Steps:

Pork Chops and Bacon Caramelized Onion Jam: 1. Cut onions, and then bacon, into large 2-inch chunks (wash hands). 2.Preheat large nonstick saute pan on medium-high 2-3 minutes. Season pork chops on both sides with 1 tablespoon marinade mix. Place oil in pan, then add pork chops; cook 6-8 minutes, turning occasionally, or until well browned and pork is at least 135°F. Remove pork from pan. 3.Place onions and bacon in same pan; cook and stir 7-8 minutes or until bacon is crisp and onions are tender. Stir in remaining 2 teaspoons marinade mix. Reduce heat to medium. 4.Add sherry and pork chops to onion mixture; cook 2-3 minutes or until liquid is reduced by about two-thirds and pork is 145°F (for medium). Serve. Alfredo Potatoes: 1.Preheat oven to 425°F. Place potatoes in 9-inch-square baking dish; coat top of potatoes with spray. Bake 20 minutes or until golden. 2.Chop parsley; combine with bread crumbs. Stir Alfredo sauce into potato puffs, then top with bread crumb mixture. Bake 5-6 more minutes or until hot and bubbly. Serve.

Caramelized Onion-Bacon Jam image

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 1h15m

Yield 10

Number Of Ingredients 9

10 slices bacon
2 large red onions, cut in half, then sliced vertically
2 large sweet onions, cut in half, then sliced vertically
2 large shallots, cut in half, then sliced vertically
1/2 cup packed light brown sugar
1/2 cup cider vinegar
1/2 cup apple cider
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt

Steps:

In 4- to 5-quart Dutch oven, cook bacon until crisp; drain on paper towels, reserving drippings in Dutch oven. Crumble bacon; set aside.
Cook onions and shallots in bacon drippings over medium-low heat 15 minutes, stirring occasionally, or until golden brown and tender. Add brown sugar, vinegar, cider and thyme. Reduce heat to low; cook 40 minutes, stirring occasionally, or until thickened. Remove from heat; stir in bacon. Cool to room temperature. Store covered in refrigerator.

Nutrition Facts : Calories 100, Carbohydrate 20 g, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 330 mg

Smoked Bacon Blue Burger with Caramelized Onion Tomato Jam image

Provided by Kelsey Nixon

Time 1h35m

Yield 4 servings

Number Of Ingredients 18

8 (1/4-inch) thick slices applewood smoked bacon
1 1/2 pounds ground chuck
Kosher salt and freshly cracked black pepper
2 tablespoons canola oil
1/2 cup crumbled blue cheese
Caramelized Onion Tomato Jam, recipe follows
4 kaiser rolls, sliced and toasted
2 tablespoons olive oil
2 Vidalia onions, thinly sliced
2 teaspoon kosher salt
2 cloves garlic, minced
10 Roma tomatoes, cored, seeded and roughly chopped (about 2 1/2 pounds)
1/2 cup molasses
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 teaspoon allspice
1/2 teaspoon chipotle powder
1/2 teaspoon ground cinnamon

Steps:

In a large saute pan over medium heat, cook the bacon until golden brown and crisped, about 4 minutes on each side. Transfer to a paper towel-lined plate.
Form the ground beef into 4 patties, about 3 1/2 inches in diameter. Sprinkle both sides of each patty liberally with salt and pepper.
Heat a grill, grill pan or cast-iron skillet over high heat, adding the canola oil if applicable. Cook the patties for approximately 3 minutes, then flip and top with the blue cheese crumbles (cover to melt). Continue cooking for an additional 3 minutes for medium, or continue cooking to your desired doneness.
Build the burgers by placing each cooked patty on the bun bottoms. Top with the bacon and smear the top buns with the Caramelized Onion Tomato Jam and place on top of the other ingredients. Serve immediately.
In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, another 20 minutes.
Stir in the garlic and saute, 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the molasses, sugar, vinegar, allspice, chipotle powder and cinnamon. Bring to a boil, and then reduce the heat to a simmer. Cook the jam, stirring constantly, until the tomatoes breakdown and the jam becomes thick, about 20 minutes.