This super-tasty jam is so versatile — It will perk up anything. It’s amazing as a topping on Crostini with a slice of Brie or Goat Cheese. Also, makes an awesome topping on a burger, or oven a small beef filet. It’s also wonderful tossed with veggies (Carrots, Cauliflower, etc.) or roasted potatoes.
This is easy to throw together, but takes awhile to simmer down to jam consistency. Taste buds will not be disappointed!!
Ingredients / Prep:
4 slices Thick Bacon — Sliced into small bits
4 – 5 White (or yellow) Onions — Sliced/chopped
1 tbsp. Salt
1/4 cup Brown Sugar
2 cups Apple Cider
¼ cup Sherry Vinegar (or Sherry, or white Wine Vinegar)
10 sprigs Thyme — Leaves stripped from stem (about 2 tbsp.)
Instructions / Assembly:
Heat a Dutch Oven or large heavy sauce pan over medium-high heat. Cook and stir the Bacon till just cooked (just barely crisp). Remove the bacon; set aside, leaving all the bacon fat in the pan.
Add the Onions to pan (with the salt) — Reduce the heat to medium, saute till the Onions soften and just beginning to carmelize (about 10 minutes). Add the Brown Sugar; toss a bit to coat — Continue saute another two or three minutes. Add remaining ingredients — Reserved Bacon pieces, Cider, Sherry, Thyme leaves, black Pepper. Reduce heat a bit, 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 looking too dry, add water 1/4 cup at a time. Remove from the heat, set aside, and let cool.
Preheat oven to 350 degrees. Slice Baguette; set each on baking sheet. Top each with slice of Brie (or Goat Cheese) — Spoon Bacon/Onion Jam atop the cheese. Heat in 350 oven for 6 – 8 minutes. Top each with Thyme Leaves (or sprig) — Serve.