Balsamic Carmalized Onion and Double Smoked Bacon
Recipe: #6925
November 10, 2012
Categories: Bacon, Appetizers, Onions, Authentic, Copycat or Clone Recipes, 5-Minute Prep, Baby Shower, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Mothers Day, New Years, Picnic, Potluck, Romantic Dinner, St Patricks Day, Sunday Dinner, Thanksgiving, Valentine's Day, No Eggs, more
"This is a simple appitizer that I had a a local meet and greet for a book author at a local tavern. I have been trying to duplicate it for several months. I used Saltine crackers because tht is what I had, the original was on some sort of Jewish bread. I use a double smoked ( hickory/maple ) bacon for this SOURCE SHADOWS/ JEREMY JONES This recipe is my attempt to copy chef Jeremy Jones' recipe from Flannery's On The Square in Mercersburg, PA. "
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (163.3 g)
- Calories 287.8
- Total Fat - 15 g
- Saturated Fat - 4.1 g
- Cholesterol - 14.7 mg
- Sodium - 426.8 mg
- Total Carbohydrate - 30.2 g
- Dietary Fiber - 2.7 g
- Sugars - 8.1 g
- Protein - 8 g
- Calcium - 113.3 mg
- Iron - 1.9 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat an 8 inch cast iron skillet over medium high heat. Add olive oil and onions, stir several times while cooking for 8 minutes.
Step 2
Add the remaining ingredients to the onion except bacon and continue stiring and scraping the pan of all the darkening onions while cooking for 20 minutes.
Step 3
Cut bacon strip into pieces about 3/4 to 1 inch wide.
Step 4
Cook bacon in a seperate pan until glistening, DO NOT cook crisp.
Step 5
Place cooked onions on crackers or small bread rounds ( I have used bagel crisps ). Top each with piece of bacon. Chill and serve.
Tips
No special items needed.
0 Reviews
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