Whiskey Bacon Onion Jam #SundaySupper

If there is one condiment that’s missing from your pantry but shouldn’t be it’s Whiskey Bacon Onion Jam. From burgers to omelettes to grilled cheese sandwiches, it’s the perfect topping for any dish.
Whiskey Bacon Onion Jam #SundaySupper | The Girl In The Little Red Kitchen

Let me tell you, I am really glad I don’t make food resolutions – otherwise there would be no Whiskey Bacon Onion Jam in your life today.  First week into the new year and not only am I bringing you a dish with a little booze but also bacon.  It’s how I roll, deal with it. 🙂

In all seriousness though, you need this jam in your life.  Is it a little decadent cooking down onions in bacon fat rendered from one pound of bacon? Sure.  However one taste of this sweet and savory jam and you’ll forget all about that bacon fat.

Whiskey Bacon Onion Jam | The Girl In The Little Red Kichen

Plus let’s be honest. It’s cold out there. How many of you are living in a area with temperatures in the single digits or below freezing right now? You need something with some heft, to keep you warm and oh did I mention it can be done in your slow cooker?

#SundaySupper is slowly bringing the new year today. We have quite the lineup of recipes using slow cookers, or err in my case my dutch oven because my slow cooker is still in a box in my apartment and I didn’t want to search for it.  It’s okay though, I’m going to tell you how to make this the stovetop way and the slow cooker way.  Whatever method you choose, it’s still mostly hands off and oh the smell.  There is something completely intoxicating about bacon and caramelized onions.  Just me? Fine, I’ll eat all the bacon and onion jam.

Whiskey Bacon Onion Jam | The Girl In The Little Red Kitchen

Whiskey Bacon Onion Jam #SundaySupper

This jam is incredibly versatile. Top it on some deviled eggs as show here, on some burgers, in your omelette, mixed in some greek yogurt for a quick and easy onion dip, simply spread on crackers or bread or paired with grilled cheese.

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  • 1lb good quality bacon, cut into 1inch pieces
  • 2 large sweet onions, thinly sliced
  • 1/2 cup packed light brown sugar
  • 1/3 cup whiskey
  • 1/4 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoon worcestershire sauce
  • kosher salt and black pepper


  1. In a large dutch oven over medium heat cook your bacon until crisp. If it starts to brown too quickly, lower the heat to medium. Remove with a slotted spoon and reserve excess bacon grease.
  2. If using the dutch oven method: Place the sliced onions in the dutch oven, still on medium heat and coat with the reserved bacon grease. Cook about 8-10 minutes, stirring occasionally until the onions start to soften and become translucent.
  3. After about 10 minutes, stir in the brown sugar, whiskey, vinegar, soy sauce and worcestershire sauce. Add the bacon back to the onion mixture.
  4. Stir to combine and cook on low with the cover onion, stirring occasionally for about an hour to an hour and a half. You want the onions to be soft and caramelized (they will not get very dark) and most of the liquid to evaporate.
  5. Turn off the heat and let cool for 20-30 minutes before transferring to a blender or food processor with a slotted spoon. Leave any reserve liquid in the pot.
  6. Pulse until you receive your desired consistency. Taste and season with salt and pepper per your taste.
  7. If using a slow cooker. Complete step 1 but transfer the bacon grease to your slow cooker with the onions, cooked bacon, sugar, whiskey, vinegar, soy sauce and worcestershire. Cook on high for 3-4 hours or until the onions are soft and caramelized.
  8. After letting it cool for 20-30 minutes, continue with the steps 5 and 6 listed above.
Recipe Type: Condiment, Dip

Whiskey Bacon Onion Jam | The Girl In The Little Red Kitchen

Let’s take a look at the rest of the recipe lineup today!

Whet Your Appetite

Simmering Soups, Stews, and Side Dishes

Main Courses

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement


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55 thoughts on “Whiskey Bacon Onion Jam #SundaySupper

  1. Pingback: Whiskey Bacon Onion Jam #SundaySupper | The Gir...

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  3. Lea Ann (Cooking On The Ranch)

    Happy Sunday Susan. You speak the truth. A couple of months ago my friend brought me some bacon onion jam and was possibly the best thing I’ve ever put in my mouth … and on a burger, Oh my. I love your addition of whisky. A must try. Pinned. Nice cooking with you in Sunday Supper.

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  15. Lori @ Foxes Love Lemons

    I’m very glad you don’t do resolutions 🙂 I’ll be honest – I’ve been bacon jam on top of a lot of things in the last few years (sometimes, it can be overkill), but I’ve never seen it on top of deviled eggs. This is freakin’ BRILLIANT.

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  18. Wendy (The Weekend Gourmet)

    Moderation in all things…including moderation! I don’t really do resolutions either…but I’m doing Lighten Up month in January to atone for my holiday transgressions. However, this is #1 on my list to make come February. I can only imagine how popular this would be for Super Bowl Sunday apps!!


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  20. Joanne

    How much can a few tablespoons of this really hurt anyone’s resolutions, anyway? Sounds like the kind of condiment I’d smear on ALL THE THINGS.

  21. Renee

    Yes, I absolutely positively need this in my life. A whole pound of bacon and two big onions in this jam sounds heavenly to me. I’m dreaming of the possibilities of what it can be used on/with.

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  26. nnair

    Can’t wait to try this! But just wanted to check, can I use white sugar instead? Also, can this be stored in the refrigerator for a week?

    1. Susan Palmer Post author

      Hi – you can sub equal parts of white sugar for brown but you are going to lose some of that caramel flavor you get from the molasses. I think the recipe will still come out just as delicious and yes you can store in the fridge for a week.

  27. Patty

    The recipe, #8, says “After letting it cool for 20-30 minutes, continue with the remaining steps.” but there are no other steps listed, and #8 is the last one! Question, can this recipe be canned?

    1. Susan Palmer Post author

      Hi Patty – thanks for catching that, the wording was a little off but it was just to continue with the steps 5 and 6 listed above it if you were going to use your slow cooker. I’ve corrected it now.


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