Caramelized Onions In Bacon Fat

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

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Let drain on a paper towel reserving bacon fat in pan.

Caramelized onions in bacon fat. I dont really like that so I prefer to chill the bacon fat then scoop out pure fat and cook the onions in that. When hot add onions and salt to the bacon fat stirring constantly for 5 minutes. Turn heat on to low and cook stirring occasionally until the bacon is starting to get.

Go easy on the salt though. Reduce the heat to medium-low and cook until caramelized. Step 5 For the optional garnish add the vegetable oil to the skillet with the bacon fat and heat over medium-high.

While the bacon is cooking prepare the onions. Step 4 Stir 2 tablespoons butter the onion and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Melt butter and olive oil in a non-stick skillet over medium heat then add the onions and toss to coat.

At the very least youll see little spots on the onions. Add the olive to the bacon fat and set the skillet over medium heat. Really good but use just the fat not the little bacon solids or they might burn.

Place skillet with bacon fat over medium heat. Preheat an oven to 400 degrees F 200 degrees C. Stir together the mayonnaise sour cream onions and bacon in a large bowl.

Pour off all but 2 to 3 tablespoons of. Place onions into bacon fat season with salt and. Add the diced bacon to a large wide skillet.

Transfer the bacon to paper towels to drain. Exactly howd you expect. Turn the heat on the pan with the bacon fat to high then quickly add the pieces of liver tapping off the excess.

Cook the bacon first in a medium sized saute pan over medium heat until crispy. In a large skillet cook the bacon over medium heat until lightly browned but not crisp 8 minutes or so. Add the onions and cook stirring occasionally until the onions are golden.

Instructions To make the caramelized onion and bacon jam. Let them sit undisturbed for 5-8.

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