Onions have been a big part of my CSA (Community Supported Agriculture) box so far this year. At first I was a little disappointed because I hardly ever used onions in my cooking because I never really liked the taste. One good thing about a CSA is that it forces me to go out of my comfort zone because I don’t want any of the veggies to go to waste. One night, I needed something to go with the pork chops I was serving for dinner and the onions were just sitting there waiting to be used. I decided to give onions another chance and turned them into this Onion and Bacon “Jam” which was a great idea. It was absolutely delicious! When I was a kid, my mom always served pork chops with applesauce, but the Onion and Bacon Jam was even better. When I first told my fiance what I had made, he 1) was shocked that I made something with onions since he knows I don’t like them and 2) immediately thought it was going to be the consistency of jelly and almost gelatin like. He was pleasantly surprised to learn that it wasn’t like traditional jelly and he loved the taste! This is now one of our favorite condiments and we use it all the time with the fresh onions that are in season right now.
Ingredients
- 2 pieces of thick cut pastured bacon (my bacon is very thick....you may need 3-4 pieces depending on thickness)
- 1 1/2 lbs Vidalia onions, thinly sliced
- 1/4 cup coconut aminos (a soy free soy sauce substitute)
- 1 tablespoon fresh thyme
- Celtic sea salt, to taste
- Fresh crack black pepper, to taste
Instructions
- Heat a Dutch oven over medium heat and cook the bacon until cooked through
- Remove bacon and let it drain on a paper towel (leave the bacon renderings in the pan).
- Add the sliced onions to the pot cook over medium heat, stirring frequently, for about 40-45 minutes or until browned and caramelized
- Chop the cooled bacon into pieces and add it to the onions.
- Add in the coconut aminos, thyme, salt and pepper.
- Cook for another 5-10 minutes or until the jam is thick and completely caramelized (stir frequently)
- Allow to cool and serve over sliced cucumbers, eggs, grilled meat, or paleo crackers.
Notes
Net Carb Count*: Onion and Bacon Jam: 2.99 net carbs for 1 Tbsp (makes about 1 1/2 cups or 24 servings) *Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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