Easy Bacon Onion Jam (The Ultimate Flavor Bomb!)

What if I told you there’s a “secret weapon” condiment that can make a simple burger, a basic cheese board, or even a humble grilled cheese sandwich taste like it came from a gourmet restaurant? Well, this is it. This Easy Bacon Onion Jam is, without a doubt, one of the most delicious and versatile things you can keep in your fridge.

This is the magic of “low and slow” cooking. We’re rendering smoky bacon and then slowly, patiently caramelizing onions in that flavorful fat until they’re impossibly sweet, soft, and jammy. A final simmer with balsamic vinegar and a touch of brown sugar creates a rich, tangy, and absolutely addictive jam. It’s that perfect salty-sweet-smoky-tangy balance, and it’s so much easier to make than you think.

Why You’ll Love This Jam!

• Insane Depth of Flavor: This jam hits every note: savory bacon, sweet caramelized onions, and tangy balsamic. It’s a true flavor bomb.
• Incredibly Versatile: The ultimate “finishing touch”! Put it on burgers, sandwiches, or any cheese board. It’s even amazing on roasted vegetables.
• Surprisingly Simple: The ingredients are simple and the process is easy. Your only job is to be patient and let the heat do its magic.

Let’s make this liquid gold. Here’s how it’s done.

First, let’s gather our simple, powerhouse ingredients.

Next, we’ll crisp the bacon. We’ll start by slowly rendering our bacon in a cold pan. This makes it perfectly crispy and, most importantly, creates that flavorful fat that will be the base for our entire jam.

Now for the “low and slow” magic. We’ll cook our onions in that beautiful bacon fat, stirring occasionally, for a good 30-40 minutes. Don’t rush this! This is where they transform from sharp and raw to impossibly sweet and jammy.

Finally, bring it all together. We’ll add the garlic, balsamic vinegar, sugar, and our crispy bacon back to the pan. Let it all simmer together for a few minutes until it’s a thick, gorgeous, jammy consistency. That’s it!

Ava’s Notes

• Patience is the Key Ingredient: I can’t stress this enough. To get that deep, sweet flavor, you must let the onions caramelize properly over medium-low heat. Don’t crank the heat to rush it!
• What Kind of Onions? Honestly, regular yellow onions are perfect for this. Sweet onions (like Vidalia or Walla Walla) work great too, but you might want to use a little less sugar.
• Storage: This jam keeps beautifully! Store it in an airtight jar in the refrigerator for up to 2 weeks (if it lasts that long!).

Easy Bacon Onion Jam

0.0 from 0 votes

Prep time

15

minutes

Cooking time

50

minutes

Total time

1

hour 

5

minutes

A sweet, savory, and smoky jam made from slow-caramelized onions and crispy bacon. The perfect “finishing touch” for burgers, cheese boards, and sandwiches.

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Ingredients

• 8 oz thick-cut bacon, finely chopped

• 2 large yellow onions, thinly sliced

• 2 cloves garlic, minced

• 1/4 c balsamic vinegar

• 2 tbsp packed brown sugar

• 1/4 c water or beef broth

• 1 tsp fresh thyme leaves (optional)

• Salt and freshly ground black pepper, to taste

Directions

• Crisp the Bacon: Place the chopped bacon in a large, cold skillet or Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is brown and crispy, about 8-10 minutes. Use a slotted spoon to remove the crispy bacon to a paper towel-lined plate, leaving the rendered fat in the skillet (you should have about 2-3 tablespoons).
• Caramelize Onions: Reduce the heat to medium-low. Add the thinly sliced onions to the hot bacon fat. Cook, stirring every 5-10 minutes, for 30-40 minutes. Be patient! The onions will slowly soften, turn golden, and then become a deep, jammy brown.
• Build the Jam: Add the minced garlic and fresh thyme (if using) to the onions and cook for 1 minute until fragrant.
• Simmer: Pour in the balsamic vinegar, brown sugar, and water (or broth). Scrape up any browned bits from the bottom of the pan. Add the reserved crispy bacon back into the skillet. Bring to a simmer and cook, stirring, for 3-5 minutes, until the liquid has reduced and the mixture is thick and jammy.
• Serve: Season with a pinch of salt and pepper to taste (it will already be salty from the bacon). Serve warm or at room temperature. Store in an airtight jar in the refrigerator for up to 2 weeks.

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