OMG is all I have to say! I had this served recently as a condiment alongside a filet mignon and decided right then and there that I HAD to replicate this delicious goodness. I was able to obtain the ingredients from the waiter (I know imagine me being brazen enough to ask). I recommend serving this with steak, as a topping on a good hamburger, on a warm biscuit, the possibilities are endless. I actually googled “bacon jam” and there are many variations and suggestions for how to ingest this amazing creation so use your imagination.
- 1 pound thick-cut, high quality bacon cut into lardons
- 2 medium size sweet onions, minced
- 3 large shallots minced
- 2 cups Cabernet or other heavy red wine
- 1 TBS fresh Thyme
- 2 tsp dried sage
- 1 tsp black pepper
In a heavy bottom pot like a dutch oven or a cast iron skillet, cook bacon over medium high heat until crispy. Add shallots and onions cooking until translucent. Add wine and herbs, lower heat to low and simmer for 3-4 hours.
remove pan from heat and place mixture in a food processer and blend. I left mine with some chunks as I like the texture and being able to see/feel the bits of bacon. This should keep in the refrigerator for up to one month if it lasts that long.