Caramelized onion jam

Caramelized onion jam

Spread on sandwiches, top on crusty bread, serve on a cheese board, and more.


  • 1 pound of bacon
  • 2 or 3 big sweet onions, chopped
  • 0.5 cups of bourbon
  • Salt, to taste


  1. Cut bacon into small pieces. Cook in a dutch oven until crispy and fat rendered.
  2. Remove bacon from dutch oven. Drain all but 2 tbsp or so of fat.
  3. Add onion and bourbon, stirring to deglaze the pan.
  4. Reduce heat to low and caramelize, stirring from time to time until it’s as dark brown as you’d like.
  5. Optionally, add the bacon bits back in at the end. Otherwise use in other dishes.


  • You can omit the bacon and use a neutral oil instead. Add a drop or two of liquid smoke for a similar taste.
  • Other whiskey varieties work just as well. Use whatever’s cheap and on-hand.