1 tbsp bacon fat
4 cups of onion, sliced
¼ cup water
1 ½ tbsp balsamic vinegar
1 tbsp pure maple syrup
Dash of salt and pepper
In a large skillet, fry up a slice of bacon until crispy. You can eat it on the side as you make this marmalade with the leftover bacon fat OR just use 1 tbsp of saved bacon fat from the fridge. Your choice- to snack or not to snack?
Once the bacon fat is nice and hot, throw the onion slices in and stir around making sure the fat evenly coats the onions.
Lay a heavy medium –sized skillet lid directly on top of the onions for 15 minutes, stirring occasionally. This helps speed up the cooking process of the onions.
Stir in ¼ cup of water into the onions, and then cook covered (with a lid that fits now) for 40-45 minutes depending on your stove temp. I like to stir the onions every 8-10 minutes to get beautiful browning. *The last 15 minutes you really gotta keep an eye on them. Caramelizing onions can be tricky.
Mix in the balsamic vinegar, maple syrup, and salt + pepper, and continue cooking for another 10 minutes. The mixture should become thick and gooey, with very little moisture.
Store contents in a tight container in the fridge for up to two weeks. Makes about ½ cup, but this recipe can be easily doubled.