This balsamic bacon onion relish is my first recipe contribution in the Bacon Month 2014 festivities. Caramelized onions marry bacon in a balsamic vinegar reduction, making a delicious condiment that can be added to sandwiches, pasta, or even your breakfast toast. Come into my kitchen and I’ll show you how to whip up a batch. During #baconmonth, we like to #putsomepiginit!
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I’m trying to absorb the fact that Bacon Month will only be here for the next 28 days. In reality, I’ve been making bacon recipes for the past couple of months to get ready for this event, so it really feels more like bacon season, which is perfectly okie dokie by me. My hope is that throughout this month, you’ll be able to find enough bacon recipes to keep you stocked up and happy on pork fat recipes until next August, when we’ll start the event all over again!
As I explained in the Bacon Month intro post , this awesome event is the brain child of Julie. She loves bacon as much as I do. Trust me…that’s a LOT of love! Because she loves bacon so much, she asked a bunch of her blogger friends to join in the fun with her, and because of that, I’m so glad she considers me her friend.
I’ll be living, eating, and breathing bacon this month. Well, technically and semantically speaking, I’ll be living and breathing bacon. Since I’m working out with a trainer, there will be very few moments of eating bacon and a much higher rate of giving bacon away moments. I’ll also be a Pinterest crazed bacon lover. As many bacon recipes as possible will be Pinned to this Bacon Pinterest board. If you’re not already following me there, feel free to jump on the bacon wagon.
One of the eating moments involved the consumption of this bacon onion relish. It’s super easy to make, tastes phenomenal, and it’s incredibly versatile. So versatile, in fact, that you should grab the recipe and make a double batch, because you can use it with cream cheese on toast, bagels, English muffins, or the carb of your choice. You can also use this bacon onion relish to make my delicious recipe for browned butter pasta carbonara with onions.
So are you ready to rock this recipe? Seriously easy, beyond delicious, and with just a few simple ingredients, it’ll be raining bacon! bacon! bacon!
For more bacon recipe inspiration, check out what the rest of the bacon loving bloggers have created!
Bacon Bourbon Peach Ice Cream – White Lights on Wednesday
How to Bake Perfectly Crisp Bacon – Frugal Foodie Mama
Bacon Jam – Call me PMC
Bacon Hash Browns – Organized Island
Bacon Cornbread – Mom’s Test Kitchen
BLT Muffins – Food Lust People Love
BLT Pizza – Keep it Simple Sweetie
Bacon Onion Relish, here I come!
Balsamic Bacon Onion Relish
Caramelized red onions and bacon marry together in a balsamic vinegar reduction for a delicious relish that can be used to top burgers, added to pasta, served with breakfast, or turned into a party appetizer. It's beyond yummi!
- 4 thick slices smoked bacon, sliced into 1/2-inch wide pieces
- 1 large red onion, halved and thinly sliced (about 1 1/2 cups)
- Kosher salt and freshly ground black pepper
- 2.6 ounces (1/3 liquid cup) balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 2.6 ounce (1/3 liquid cup) water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Heat a large saute pan (that has a cover) over medium-high heat. Add the bacon and cook, stirring occasionally until bacon is browned but not crispy, about 8 minutes. Remove the bacon from the pan with a slotted spoon and let it drain on a paper towel-lined plate. Drain off all but 2-3 tablespoons of the bacon grease and then stir in the onions, salt, and pepper. Cover the pan to cook the onions for 2 minutes. Uncover the pan and in a splash of water, scraping any brown bits ("fond") off of the bottom of the pan with a spatula or wooden spoon. Place the lid back on the pan and cook the onions for 10 more minutes, stirring occasionally, until the onions are soft and lightly browned.
- After the onions have cooked for 10 minutes, stir in the balsamic vinegar, mustard, and water then return the bacon to the pan and bring the mixture to a simmer. Simmer uncovered until the sauce thickens and is almost completely absorbed, about 2-4 minutes.
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If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!