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.
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.
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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Ingredients
- 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
Instructions
- 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.
- 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.
- After about 10 minutes, stir in the brown sugar, whiskey, vinegar, soy sauce and worcestershire sauce. Add the bacon back to the onion mixture.
- 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.
- 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.
- Pulse until you receive your desired consistency. Taste and season with salt and pepper per your taste.
- 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.
- After letting it cool for 20-30 minutes, continue with the steps 5 and 6 listed above.
Let’s take a look at the rest of the recipe lineup today!
Whet Your Appetite
- Whiskey Bacon Onion Jam from The Girl In The Little Red Kitchen
- Orange-Fig Jam from girlichef
Simmering Soups, Stews, and Side Dishes
- Chicken and Wild Rice Soup from Peanut Butter and Peppers
- Low-Carb Chunky Beefy Vegetable Soup from Yours And Mine Are Ours
- Beef, Wine and Mushroom Soup from Noshing With The Nolands
- Slow Cooker Chicken Parmesan Soup from Foxes Love Lemons
- Beef Stew from The Foodie Army Wife
- Pot Roast and Portabello Stew from Kudos Kitchen By Renee
- Slow Cooker Black Bean and Polenta Stew from Mama’s Blissful Bites
- Turkey Stew from Magnolia Days
- San Antonio Chunky Chicken Stew from The Weekend Gourmet
- Pumpkin, Chickpea & Lentil Stew from Take A Bite Out of Boca
- Slow Cooker Chickpeas from Shockingly Delicious
Main Courses
- Football Sunday Teriyaki Pulled Pork from Family Foodie
- Slow Cooker Apricot Jalapeno Pork Chops from Hot Momma’s Kitchen Chaos
- Vegan Slow Cooker Hoppin’ John from Killer Bunnies, Inc
- Slow Cooker Coffee Glazed Brisket from That Skinny Chick Can Bake
- Chipotle Honey BBQ Ribs from A Kitchen Hoor’s Adventures
- Crockpot Country Style Pork Ribs from Cooking On The Ranch
- Slow Cooker Jerk Pork from Curious Cuisiniere
- Slow Cooker Beef Daube Provencal from Momma’s Meals
- Crock Pot Chicken Cacciatore from The Dinner-Mom
- Chicken and Broccoli from Cindy’s Recipes and Writings
- Tacos de Lengua from The Texan New Yorker
- Slow Cooker Salsa Chicken & Black Beans for Tacos from Cupcakes & Kale Chips
- Chinese Chicken from The Ninja Baker
- Slow Cooker Beef Brisket French Dip Sandwiches from Neighborfood
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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Decadent! And necessary, even when you’re restarting a healthy path. Definitely room for this delicious jam in my diet!
Bacon? Did you say bacon? Wow, your jam sounds incredible, Susan…I can see using it in so many ways….mmmmmmm…
Wow, every word in the title caught my attention! Dying to try this recipe Susan!
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OMG!!!!! Speechless!! I have all of the ingredients, well not sure about the whisky, but I am soooooooooo going to check! This looks just amazing!!!! I can see smearing it on everything!!
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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Oh my gosh, how I would love this slathered on a sandwich or just scooped out of the jar with a spoon. That’s how I roll 🙂
Whiskey, bacon and onions? Sounds like a killer spread to me!
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Drooling, drooling, drooling….
How have I never made any kind of bacon jam before? Ridiculous! Gotta correct that soon. Thanks for posting this one!
YES. And whole lotta more yes. This will be happening soon. I am dying for a juicy burger topped with it now! I like the way you roll.
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It’s okay to indulge with a little bacon and booze as long as you keep up with the other 85% of your healthy eating new year resolution 🙂
You’re right, this is definitely missing in my pantry! Great recipe, we’ll have to give this a try!
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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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!!
xo
Oh my word! Genius insanity at its finest!
I LOVE bacon jam! I made a tomato bacon jam earlier this year, but I love this version with the whiskey. I’d put this on everything!
Thank you for the intro to whiskey bacon onion jam, Susan..I am intrigued and keep wanting to reach into the screen to grab the delights.
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Oh my gosh, this jam sounds incredible! I am definitely going to have to try this. I always say everything is better with bacon!
LOVE Bacon onion jam and this version with whiskey sounds off the hook!
Is there something you could sub for the whiskey?
Absolutely, just use water instead. I hope you enjoy the jam!
Thanks.
YUM!! I seriously want to put this on ALL the things!
Your pictures are amazing! We are in Ohio and the temperatures are forecast to be so cold that our schools have closed for tomorrow, already.
This is definitely NOT just you and if you lived closer, I would be sitting at your kitchen table and digging into a jar or two!! YUM!!!
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.
Why isn’t this jam in my fridge? Must remedy that!
WOW, I can see this jam on just about anything! You pictures truly captured how good this must be!
I never would have thought of putting it on hard boiled eggs but it would be divine!! That looks so good and so different. Love it!!!
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.
This sounds delicious! I can’t wait to try it on a burger!
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I’ve never tried bacon jam but, based on this, I can’t figure out why not!
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Hi!
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?
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.
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?
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.