The Bacon, Bourbon and Onion Marmalade is a savory and delicious addition for sandwiches, burgers, grilled cheese, and if you are a southerner…egg and marmalade on toasted white (Wonder) bread. However, you can spread it on whatever tickles your taste buds. The fantastic flavor of the marmalade and the sweet and salty flavours of the bacon will inspire you to make this marmalade over and over again.
I looked forward to having a little bit on a burger with some coleslaw…or not. I just had to savor the marmalade with a burger on a Brioche
bun. The recipe originated from the Southern Living’s Bourbon and Bacon Cookbook , by Morgan Murphy.
Please provide your comments and thoughts on the bacon and bourbon marmalade.
- 4 hickory-smoked bacon slices, chopped
- 5 ½ cups thin sweet onion strips
- ½ cup sugar
- ¼ cup apple cider vinegar
- 2 Tbsp. bourbon
- Pinch of dried crushed red pepper
- 1 ¼ tsp. chopped fresh thyme
- ¼ tsp. salt
- Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Add onions to skillet; cook, stirring often, over medium heat 15 minutes or until onions are caramelized (caramel color). Add sugar, stirring to dissolve.
- Stir in vinegar and next 4 ingredients. Cook 5 minutes or until liquid is the consistency of syrup. Add bacon; cook stirring occasionally, 15 minutes or until thickened and consistency of thin marmalade.