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.
Bacon Caramelized Onions
4-5 medium onions, peeled
1.5 teaspoons sea salt
2 tablespoons bacon fat (or butter, or olive oil)
cracked black pepper
Thinly slice each onion into rounds. Place slices in a large skillet set over medium heat. Cook for about 15 minutes with a lid on, stirring once in a while. 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. Crack fresh black pepper before serving. 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.