ONION & BACON MARMALADE

ONION & BACON MARMALADE image

Number Of Ingredients 8

4 slices Thick Bacon
4 pounds Yellow Onions, Halved And Sliced To 1/4"
1 Tablespoon Kosher Salt
2 cups Apple Cider
Â¼ cups Sherry Vinegar (white Wine Vinegar Is Fine)
Â¼ cups Brown Sugar
10 sprigs Thyme, Leaves Stripped From The Stem (about 2 Tablespoons)
2 teaspoons Black Pepper

Steps:

Heat a Dutch oven or large heavy sauce pan over medium-high heat. Cook the bacon until itÃ¢ÂÂs 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.