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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-20-2011, 07:07 PM   #1
PatioDaddio
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Default Recipe: Onion & Bacon Marmalade (pic)

Onion & Bacon Marmalade

I've made onion marmalade before, but I'm grilling brussel sprouts tonight
and I wanted something special to dress them. The thought is that the
sweetness of the onion and the richness of the bacon will help balance the
pungency of the sprouts.



This marmalade is very versatile, and it's also just this side of addictive.
It's amazing on a warm slice of baguette with some goat cheese, as you
see pictured here, but with the addition of some thinly-sliced leftover
steak. It's also wonderful tossed into roasted potatoes.

This takes a while to make, but your patience will be richly rewarded.

Ingredients
4 lbs Yellow onions, halved and sliced to 1/4"
4 slices Thick bacon
2 cups Apple cider
1/4 cup Sherry vinegar (white wine vinegar is fine)
1/4 cup Brown sugar
10 sprigs Thyme, stripped from the stem (about 2 Tbsp)
1 Tbsp Kosher salt
2 tsp Black pepper

Method
Heat a Dutch oven or large heavy sauce pan over medium-high heat.

Cook the bacon until it's just crisp, then remove the slices and set aside,
leaving all of the rendered fat in the pan.

Add the onions and salt to the pan, reduce the heat to medium, cover, and
cook until the onions soften (about 15 minutes).

Chop the bacon fine and add it and the remaining ingredients to the pan.
Cook uncovered until the liquid is reduced to almost nothing, stirring
occasionally (about an hour).

Reduce the heat to low and continue cooking until the onions are a rich
medium brown color, stirring frequently (about 10 minutes). If it starts
looking too dry, add water 1/4 cup at a time.

Remove from the heat, set aside, and let cool.

(Makes about four cups)

-----
John
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Unread 11-20-2011, 07:21 PM   #2
jsperk
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That looks awesome. Thanks for sharing. I have to try that recipe out.
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Unread 11-20-2011, 07:22 PM   #3
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Dangitt John!! That does almost sound like it'll make brussel sprouts taste okay....almost!!

Got on the forum tonight to find your turkey brine recipe. It's what's for turkey day dinner!
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Unread 11-20-2011, 08:17 PM   #4
LuvDbbq
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Yup, anything you can do to hide the tasteof Brussel Sprouts is fine by me.
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Unread 11-20-2011, 11:28 PM   #5
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Daaang that looks good.
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Unread 02-08-2013, 10:44 AM   #6
wolfkeg
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how long will this keep in the fridge?
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Unread 02-08-2013, 10:48 AM   #7
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It looks very similar to a recipe I made for Superbowl except the chees: Bacon Onion Gruyere dip. It was amazing, though I used Speck instead of bacon because I'm adventurous like that.

dmp
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Unread 02-08-2013, 10:57 AM   #8
Brian in Maine
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I'm going to have to try that John. It looks awesome. Do you can it in sterilized jars?
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Unread 02-08-2013, 11:11 AM   #9
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Sounds/looks like some great stuff there John,

Thanks for sharing,
KC

Just an afterthought........That baquette just as you have it.....smaller slices would be a great appetizer dish, WOW!
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Unread 02-08-2013, 02:47 PM   #10
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That looks really good.
I, like brother wolfkeg, am curious how well it keeps.
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Unread 02-08-2013, 04:19 PM   #11
basuraman
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OMG..looks so good.
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Unread 02-08-2013, 04:43 PM   #12
AussieTitch
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Give me some please.
thanks for the recipe.
cheers.
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Unread 02-08-2013, 05:48 PM   #13
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What a great idea!
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