Your ticket to fat freedom includes bacon fat
I mean, they could just be caramelized onions. They could. Or. You could dutifully save your bacon fat like the good blog reader you are. Because let’s be honest… caramelized onions and bacon have some things in common, like your mouth. And since I cried a lot for this recipe, I swear it’s worth it. Serve in a multitude of culinary arenas–arugula salads, on top of slow-cooked meats (blitz and thin with a little stock and you have an awesome gravy), the base for soups, tossed with cooked spaghetti squash, the finishing dollop on a great burger… anything you like.
I love storing my caramelized onions in small jam jars with resealable lids. Heck, it makes a pretty awesome gift, too, if I do say so myself. Top them off with some sweet fabric, a bow and a little extra drizzle of bacon fat on top. No one will be angry at that (and if they are, well… more for yourself?)
Quickly, now!
For the Instant Pot version, click here and use bacon fat in place of the butter or coconut oil. And also, you could always add a little crumbled bacon TO the caramelized onions after cooking, too. In case there wasn’t enough bacon for ya!
Bacon Caramelized Onions
Ingredients
- 4-5 medium onions peeled
- 1.5 teaspoons sea salt
- 2 tablespoons bacon fat or butter, or olive oil
- cracked black pepper
Instructions
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Thinly slice each onion into rounds.
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Place slices in a large skillet set over medium heat. Cook for about 15 minutes with a lid on, stirring once in a while.
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Take lid off, add in the salt and bacon fat, turn heat to low and cook for another 20-40 minutes, depending on how sweet and caramelized you like your onions.
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Crack fresh black pepper before serving.
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