Holiday party season is upon us, folks!!!
I know that you probably have a few holiday celebrations to partake in over the next few weeks. I know that I inevitably have a handful myself! When it comes to holiday parties, drinks and appetizers seem to reign supreme. Thankfully, the Sunday Supper crew decided to take on those two items today for our theme. Hooray! I have to admit – I could pretty much survive solely on appetizers and drinks. I mean, just the other weekend, Justin and I decided to go out to dinner and ONLY order appetizers and cocktails. It works, I tell you!
Anyway, when it comes to appetizers for a party, being able to prepare something in advance is always a plus in my book. I decided to try out a new recipe…one that involves onions…and bacon. Yum.
This onion marmalade with bacon is pretty simple to make, and it yields a pretty large batch. You can make it in advance and refrigerate it until it is time to bring it out for the party. AND, if you happen to be attending a party as a guest, you could get really fancy and fill a pretty jar up with the marmalade to present to the host or hostess as a gift…so they can enjoy it later!
I love the versatility of this marmalade. You can eat it cold or at room temperature…but I find I like it to be served warm. You can serve it on top of whatever works for you. Today, I decided to keep it simple with thinly sliced toasted baguette…spread with goat cheese. Yep. Goat cheese makes everything better. The tang of the cheese adds a nice contrast to the sweet and smoky combo of the marmalade.
This marmalade would also be KILLER on top of a burger. I know for a fact that it is on our list of to-dos to create some mini sliders topped with this marmalade (again – another appetizer option for a party! I told you it’s versatile). Ah, but that is for another day.
So…I suppose you would like to get the recipe for this concoction, wouldn’t you? Put on your onion slicing goggles and get cooking!
4 lbs yellow onions, halved and sliced to 1/4 inch thick
8-10 slices bacon
2 cups apple cider
1/4 cup sherry vinegar
1/4 cup brown sugar
2 tbsp Italian seasoning
1 tbsp kosher salt
2 tsp black pepper
1. Heat a large sauce pan over medium high heat. Pan fry the bacon strips until just crisp. Remove bacon strips from the pan and place on a plate lined with paper towel to drain off excess grease. Leave the rendered fat from frying in the pan.
2. Add the sliced onions and the salt to the pan with the bacon fat. Reduce the heat temperature to medium and place a cover on the pan to soften the onions. Leave the lid on for about 15 minutes until the onions are soft.
3. Meanwhile, chop the cooked bacon into small bits. When the onions are done softening after 15 minutes, add the bacon and the remaining ingredients into the pot. Cook this mixture uncovered, stirring occasionally, until the liquid is almost completely cooked down. This process will take about an hour to complete, and the onions will begin to turn a deeper brown in color.
4. When the liquid is almost completely cooked down, reduce the heat to low. Continue cooking the onions until they turn to a rich medium brown color (about 10-20 minutes). If your marmalade starts to look dry, you are able to add water to the mix…1/4 cup at a time.
5. When the onion marmalade has reached the desired color, remove from heat and allow to cool. Serve atop crostini, hamburgers, or the like. Enjoy!
Make sure to check out all of the amazing recipes included in this week’s Sunday Supper!