Saturday, September 26, 2009


2 pounds bacon, preferably smoked and cured
4 small to medium yellow onions, julienned
smoked paprika, or sweet Hungarian
freshly ground celery seed
freshly ground cumin
freshly ground black pepper
1-3 tablespoons apple cider vinegar
1/3 cup maple syrup

Cut bacon into quarter length strips. Place in dutch oven or heavy deep skillet, and render on the lowest heat possible until bacon is browned but not too crisp. Stir occasionally. About 1 hour.

Remove bacon with slotted spoon, reserve in bowl.

Place onions in bacon grease on lowest flame. Stirring every 15 minutes, keep going low and slow until onions are caramelized most of the way through and very sweet. About 3 to 5 hours.

When you are getting close to removing the onions, add paprika, ground celery seed and ground cumin to pot, to taste. About a healthy pinch or three of each. Freshly crack some black pepper to taste, then remove onions with slotted spoon (taking some bacon grease with you), and place into a blender.

Place reserved bacon into blender along with a tablespoon or three of apple cider vinegar, and about a 1/3 cup of real maple syrup. Blitz in blender until a rough puree forms. Keep it rustic unless you want a fine smooth texture.

Taste, adjust syrup, salt, and other seasonings to taste.

bacon recipe courtesy of: My Lucky Crouton

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