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!
4thick slices smoked baconsliced into 1/2-inch wide pieces
1large red onionhalved and thinly sliced (about 1 1/2 cups)
Kosher salt and freshly ground black pepper
2.6ounces(1/3 liquid cup) balsamic vinegar
½teaspoonDijon mustard
2.6ounce(1/3 liquid cup) water
¼teaspoonsalt
¼teaspoonblack pepper
Instructions
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.