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This easy recipe is essentially glorified caramelized onions. It’s a not a traditional jam (which unusually involve tons of sugar) but the melted onions and maple syrup form a sticky, jelly consistency. Maybe it’s a chutney? Whatever it is, it’s good.

Serve with crackers and cheese, alongside a roast, or as an accompaniment to Puffed Pastry Hot Dogs, as I did. You can even jar it up as gifts. Look for a nice smoky bacon to complement the flavors if the syrup. And no, maple flavored syrup doesn’t count as maple syrup.

I ate this too quickly to get a good picture. Forgive me, dear readers.

1/2 bacon, coarsely chopped
3 yellow onions, minced
1/2 teaspoon chopped thyme
1 tablespoon good maple syrup
1 tablespoon orange zest
Canola oil

1. Cook the bacon in a large, heavy bottomed skillet. Remove from heat when the bacon is lightly browned, but right before it starts to crisp. Drain on paper towels and set aside; leave the grease in the pan.

2. Add a drizzle of canola oil to the pan, then toss in the onions. Sprinkle with salt, then cook – stirring occasionally – over low heat until totally soft and browned, about forty five minutes to an hour. Take care not to burn the onions.

3. When the onions are melted, add the thyme, orange zest and syrup and stir to combine. Let cook for another few minutes til the flavors meld then remove from heat.

4. Add in the bacon (this is very exciting to me!) If desired, adjust the consistency by pulsing through a food processor fitted with a blade attachment.