Onion and Bacon Marmalade

  Ingredients

• 4 slices Thick Bacon
• 4 pounds Yellow Onions, Halved And Sliced To 1/4"
• 1 Tablespoon Kosher Salt
• 2 cups Apple Cider
• ¼ cups Sherry Vinegar (white Wine Vinegar Is Fine)
• ¼ cups Brown Sugar
• 10 sprigs Thyme, Leaves Stripped From The Stem (about 2 Tablespoons)
• 2 teaspoons Black Pepper   

 
Place the bacon in a large saucepan set over medium-high heat. Cook until the bacon is just crisp. Remove from the pan, drain on a piece of paper towel and set aside. Do not discard the rendered fat in the pan.




This recipe uses 4 pounds of onions. That may seem like a lot but they will cook down significantly. And, believe me, you are going to want as much of this marmalade as you can get your hands on.




Cut the onions in half, peel them and cut into ¼-inch slices. Keep a tissue nearby for the inevitable running-of-the-mascara and burning eyes. Ahh, but it is worth every tear.




Add the onions and salt to the fat in the pan. Reduce the heat to medium, cover the pan, and cook until the onions are soft, about 15 minutes.




Chop the bacon finely and add it to the pan.




Add the apple cider …




Brown sugar …




Fresh thyme and black pepper.
Stir well and cook, uncovered, until the liquid is almost completely reduced, stirring occasionally, about 1 hour.




Reduce the heat to low and continue to cook, stirring frequently, until the onions are a deep brown color, about 10 minutes. If the mixture begins to looks dry, add water, ¼ cup at a time.
Remove the pan from the heat and allow the mixture to cool. Serve on crostini, in sandwiches, on pizzas or mixed in with roasted veggies.