Balsamic Carmalized Onion and Double Smoked Bacon

Prep Time
Cook Time
Ready In

"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 recipe yields 2 servings


  • 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 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 & Variations

No special items needed.