Caramelized onions, Medjool Dates and Bacon Jam
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2 Lb. Bacon, cut into small pieces
6 medium cloves of garlic, finely chopped
4 large Spanish onions finely chopped.
2 cups Medjool Dates, sliced.
1/2 teaspoon kosher salt
1 fresh Thyme bunch
3 ground Piquin peppers (optional)
1/3 teaspoon black pepper
Start by cooking the bacon in a large pot. Cook it until the fat renders and the bacon is crispy. Save the bacon grease and put aside. Put the bacon on top of paper towels to absorb the excess grease. Add 3 tablespoons of bacon grease into the pot in a medium-low flame. Add the onions, garlic and fresh Thyme, drop a pinch of salt and let them cook slowly, stir every 5 minutes. When the onions begin to brown, add the sliced Medjool Dates, bacon and ground Piquin peppers (optional). Stir. foot live
Keep stirring until the onions and dates have caramelized completely. Around 45 -60 minutes, serve on toast as a snack
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