According to Josh Henderson the owner of the Seattle food truck Skillet, it’s comprised of bacon, onions, balsamic, and brown sugar.
I’ve heard it called Bacon Jam, Bacon Onion Jam, Bacon Onion Relish whatever it’s known as in your part of the world this sweet, salty, bacon spread will be a hit.
This spreadable jam is an instant hit when used as a topping for burgers or hot dogs. If you are looking for other uses, consider it on toast or crostini, fresh vegetables, pita bread… the list goes on and on!
While this isn’t Skillet’s recipe for bacon onion jam, I’ve done a little work in the kitchen and came up with my own variation. Once you’ve tried it out in your kitchen, let me know what you think in the comment section below, Tweet us or share it on our Facebook page.
Bacon Onion Jam
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If you aren't offering this condiment to your customers, you need to reconsider.
Set large skillet over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon starts to crisp.
Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jam consistency. (Add water as needed.)
Taste and season with salt and white pepper (you can substitute black pepper) to taste.
Remove mixture from heat, and allow to cool slightly. Transfer jam into a jar or bowl, and allow to cool completely. Store, covered, in the refrigerator for up to a week.
While I have suggested discarding most of the bacon fat before adding the onions, feel free to keep as much as you want. Hey, you're making bacon onion jam you might as well go all in.