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Bourbon Spiked Onion/Bacon Jam


  • 350 grams peeled pearl onions red or white – cut in half
  • 3 cloves garlic – minced
  • 1 sprig rosemary
  • 4 sprigs thyme
  • ½ cup maple syrup
  • 5 tbsp sherry vinegar
  • 5 tbsp white vinegar
  • 1 tbsp canola oil
  • ½ cup bourbon
  • ½ lb bacon – diced
  • Salt and pepper


  • Cook bacon until crisp and rendered. Drain the bacon on a paper towel and discard the fat. Wipe out the bacon pot and heat the oil. Sauté the onions until golden brown. Add the garlic, thyme, rosemary and a pinch of salt and pepper. Continue to cook until well caramelized.
  • Turn off the heat, add the bourbon and allow it to fl ambé and burn away the alcohol. Then reduce it by two thirds. Add the syrup, both vinegars and continue to cook until the liquid is thick and syrupy. Add in the bacon and keep warm.