Caramelized Onions In Bacon Fat

Really good but use just the fat not the little bacon solids or they might burn. Go easy on the salt though.


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Turn the heat on the pan with the bacon fat to high then quickly add the pieces of liver tapping off the excess.

Caramelized onions in bacon fat. Add the diced bacon to a large wide skillet. Place onions into bacon fat season with salt and. At the very least youll see little spots on the onions.

Step 5 For the optional garnish add the vegetable oil to the skillet with the bacon fat and heat over medium-high. Add the olive to the bacon fat and set the skillet over medium heat. Preheat an oven to 400 degrees F 200 degrees C.

Melt butter and olive oil in a non-stick skillet over medium heat then add the onions and toss to coat. Stir together the mayonnaise sour cream onions and bacon in a large bowl. Instructions To make the caramelized onion and bacon jam.

Cook the bacon first in a medium sized saute pan over medium heat until crispy. Transfer the bacon to paper towels to drain. When hot add onions and salt to the bacon fat stirring constantly for 5 minutes.

Let drain on a paper towel reserving bacon fat in pan. Add the onions and cook stirring occasionally until the onions are golden. Step 4 Stir 2 tablespoons butter the onion and garlic into the bacon drippings in the pan and cook and stir for 2 minutes.

I dont really like that so I prefer to chill the bacon fat then scoop out pure fat and cook the onions in that. Reduce the heat to medium-low and cook until caramelized. Exactly howd you expect.

Discard all but 1 teaspoon of the bacon fat. Pour off all but 2 to 3 tablespoons of. Brown the liver quickly over high heat then transfer the browned pieces to a.

Place skillet with bacon fat over medium heat. Turn heat on to low and cook stirring occasionally until the bacon is starting to get. In a large skillet cook the bacon over medium heat until lightly browned but not crisp 8 minutes or so.

While the bacon is cooking prepare the onions. Let them sit undisturbed for 5-8.


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