Gluten-Free, Main Dishes, Non-Dairy, Non-Gluten, Paleo, Sauces, Soups, Salads, Sauces
Prep 10 mins ∙ Cook 20 mins ∙ Makes Yield: about 1 cup ∙ Source Thespruce.com
1. Dice the bacon very small. Cook in a non-stick skillet until just beginning to crisp. Remove to paper towels to drain. Strain and reserve the bacon grease.
2. Add 1 Tablespoon of bacon grease to a small saucepan and heat over medium high heat until just beginning to smoke. Add the onions and cook, stirring frequently, for about 15 minutes until the onions are soft and golden brown. Add the broth (you can use beef, chicken, or vegetable broth), balsamic vinegar, and brown sugar.
3. Cover and cook over low heat, stirring occasionally until the onions are very soft and liquids have reduced to a syrup consistency, or about 15 minutes.
Store the balsamic onion jam in the refrigerator for up to 5 days.
Stephenie: Use the onions to top beef, chicken, or turkey burgers, or as a condiment along with a beef or pork roast or steaks. I don't think that the sugar is really necessary. But I'll need to make it again to test that theory. To make this recipe paleo, use 3/4 teaspoon date paste instead of sugar.