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Bacon, Onion and Beer Jam<\/p>\nBacon, Onion and Beer Jam<\/p>\n
<\/p>\n
12 ounces bacon<\/p>\n
3 extra large onions, halved then sliced<\/p>\n
7 large cloves garlic, peeled and finely chopped<\/p>\n
2 heaping tablespoons brown sugar<\/p>\n
2 tablespoons balsamic vinegar<\/p>\n
1 \u2013 12 bottle dark beer (we used Obsidian Stout)<\/p>\n
1\/2 cup apple juice<\/p>\n
Salt and course ground black pepper to taste<\/p>\n
<\/p>\n
Chop bacon and cook in a large Dutch oven over medium heat until fat is rendered and bacon starts to crisp. Add sliced onions and stir well. Lower heat slightly and cook, stirring occasionally until onions are softened and starting to caramelize \u2013 about 1 hour. Stir in brown sugar, balsamic and beer. Bring to a simmer then lower heat and cook slowly stirring occasionally until mixture is thickened \u2013 approximately 2 hours. As mixture starts to dry out, add apple juice and cook until mixture is dark in color and has a thick consistency. Season with salt and pepper to taste. Serve warm. Makes approximately 3 cups.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bacon, Onion and Beer Jam 12 ounces bacon 3 extra large onions, halved then sliced 7 large cloves garlic, peeled and finely chopped 2 heaping tablespoons brown sugar 2 tablespoons balsamic vinegar 1 \u2013 12 bottle dark beer (we used Obsidian Stout) 1\/2 cup apple juice Salt and course ground black pepper to taste Chop bacon and cook in a large Dutch oven over medium heat until fat is rendered and bacon starts to crisp. Add sliced onions…<\/p>\n