In a large skillet over medium heat, cook the bacon pieces until crispy, stirring occasionally. Remove the bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pan.

Hugh Acheson’s easy-to-make caramelized onion jam is great with roasted meats and poultry, grilled salmon, and even fresh goat cheese. It’s made with sweet onions, sugar, white balsamic vinegar, and a ...

This onion jam is delicious on toast, inside a sandwich, atop a burger or as a relish for grilled chicken or pork. It is a bit time consuming to make — the onions caramelize slowly over the course of ...

I love meatloaf. I love it made from beef, pork or a mixture of the two. Toppings can be ketchup, a spicy Southwest sauce or, in this case, topped with caramelized onion jam. And my secret ingredient ...

I love meatloaf. I love it made from beef, pork or a mixture of the two. Toppings can be ketchup, a spicy Southwest sauce or, in this case, topped with caramelized onion jam. I canned a few jars of ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. This week my Irish colleague was wondering why you don’t have to use added ...

Ingredients:{}{}{} 3 large onions (I like yellow onions for this){}{}{} 2 springs of parsley{}{}{} 2 bay leaves{}{}{} 1 large rosemary sprig{}{}{} 1 cup sugar{}{}{} 3 ...

I love meatloaf. I love it made from beef, pork or a mixture of the two. Toppings can be ketchup, a spicy Southwest sauce or, in this case, topped with caramelized onion jam. I canned a few jars of ...