Bacon Jam with Red Onion & Brandy – A Gourmet Condiment Recipe
This luxurious, slow-simmered smoky bacon jam with red onions, espresso and a splash of aged brandy is so decadent it tastes as if it were a little drunk itself. Enjoy it with cheese and crackers, tapas-style finger foods or a toasted sourdough sandwich oozing with cheese, all washed down with a nice cold glass of wine or beer (or a rich red wine).
How to eat Bacon Jam with Red Onion Brandy
- Pairs beautifully with cheddar or blue cheese, served with crackers or crusty bread
- Combined with cheddar or gruyere cheese inside a decadent bacon jam grilled cheese sandwich
- As a side sauce to steak, roasted chicken or pork chops
- Stirred through mashed potato or other root vegetable mash such as carrot and parsnip
- Mixed with olive oil to produce a vinaigrette used on salads
- Served with waffles or pancakes and eggs
- As the main sauce in a bacon jam burger
- Added as a topping for pizza
- Served as a condiment on a charcuterie board
Simple Bacon Jam Ingredients List
- Smoked bacon lardons
- Red onions, diced very fine
- Minced garlic
- Butter
- Dried thyme
- Raw sugar (or maple syrup)
- Balsamic vinegar
- Chilli powder (optional)
- Black coffee
- Good quality brandy
- Sea salt flakes
- Freshly ground black pepper
The most important step is to slowly caramelise the onions until they are deeply browned and sticky. This forms the basis of the jam’s texture and flavour. For a nice sticky jammy consistency, chop the bacon and onion as finely as possible.
Best Jam for Bacon Jam Burgers
Burgers are a popular pairing for bacon jam, which is known for its sweet and savoury flavour, perfect for complementing a juicy beef patty with a burger sauce made from mayonnaise and mustard. This rich and refined bacon jam recipe is perfect for a gourmet burger or a posh toasty, such as the Grilled Cheese and Bacon Jam Sandwich pictured below.
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Recipe: Bacon Jam with Red Onion Brandy
Bacon Jam with Red Onion Brandy
Ingredients
- 250g smoked bacon lardons
- 4 large red onions, diced very fine
- 6 cloves minced garlic
- 3 tbsp butter
- 1 tsp dry thyme
- ½ raw cup sugar
- ¼ cup balsamic vinegar
- ½ tsp chilli powder (optional)
- 180ml coffee
- 50ml good quality brandy Such as Carlos I
- 1 tsp sea salt flakes
- 1/2 tsp freshly ground black pepper
Instructions
- Fry bacon lardons over medium heat until the bacon is crispy. Remove bacon from pan and chop into small pieces. Return to the pan.
- Add the butter, red onion, garlic and thyme.
- Cook over a medium-low heat for about 20 minutes, stirring occasionally, until the onions have reduced and become heavily caramelised. You may need to add a little water occasionally to loosen the mixture.
- Add the sugar and balsamic vinegar. Continue to cook down until it becomes very sticky.
- Finally, add the coffee and brandy. Simmer for 20 minutes or more until the mixture has a jam-like consistency. Stir and check every now and then to ensure it doesn't burn or dry out.
- Taste and stir in salt and pepper as needed. When cool, transfer to a jar and refrigerate overnight. This will allow the flavours to meld together, producing a wonderful result.
Notes