Bacon Glazed Onions Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
• Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
• Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
• Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.

Steps:

• Preheat oven to 400F, rack in the middle. Line a baking sheet with foil and place a cooling rack on top. Lightly spray the cooling rack.
• Place the brown sugar in a pie tin.
• Place the Sriracha in a bowl.
• Gently separate the onion rings leaving 2 rings together (you want to double up on the onions when you wrap them). For this dish you want the larger rings. The smaller, inner rings you can set aside and use in another dish.
• Take 2 strips of bacon and coat each side with brown sugar (doesn't have to be caked on but coated evenly).
• If your hands are sensitive, put on plastic gloves and using a pastry brush or rubber tipped brush, baste the Sriracha on all sides of the onion rings (leaving the 2 together).
• Starting at one end of the bacon, snuggly but gently wrap the bacon around the onion ring slightly overlapping itself. You should be able to get half way around (again, depends on how big your rings are).
• Take the second piece of bacon and place one end over top of the previous piece of bacon (where you left off) and continue wrapping until you have completely wrapped the onion ring in bacon. If you wish at this point you can skewer the bacon in place.
• Place end side down on the rack and continue wrapping the rest of the rings. For the smaller rings use 1 1/2 slices of bacon. You really don't want to overload this with bacon as you want the bacon to cook evenly.
• Once all the rings are wrapped, place in the oven and bake for 20 minutes. Using tongs GENTLY flip over.
• Cook for another 15-20 minutes. The last 3 minutes the rings may be broiled for a charred appearance.
• Remove from the oven and immediately plate. They will be soft so be careful but the bacon will crisp up and they will become crispy and crunchy.
• Side note: To help with cleanup, have a sink of hot soapy water ready that you can immediately put your cooling rack inches Don't let this stuff dry on the rack as it's a pain to get off. Soaking it for 15 minutes will take it off really easily.

Steps:

• Preheat the oven to 400 degrees F.
• For the red chile-honey glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While the bacon is cooking, whisk together the clover honey and ancho chile powder in a medium bowl until smooth. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the glaze.
• For the sorghum glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the sorghum syrup.
• For the brown sugar-pecan glaze: Line a baking sheet with a silpat or parchment paper. Lay the bacon in a single layer on the baking sheet, keeping space in between each slice. Divide the brown sugar evenly over the top of each slice of bacon and bake until bacon is golden brown and almost crispy, about 13 minutes. Remove from the oven and sprinkle with the finely chopped pecans, return to the oven and continue baking until pecans are toasted and bacon is crispy, about 3 minutes longer.
• Let sit at room temperature for 10 minutes.

Steps:

• Blanch the peeled onions for 5 minutes in boiling salted water.
• Drain them, pat them dry and set aside.
• Melt the butter in a skillet. Add the remaining ingredients and stir until smooth.
• Add the onions and saute on low heat, occasionally basting the onions with the glaze.
• Turn the onions over at least once.
• After about 10 minutes, the glaze will be somewhat reduced and thickened and the onions golden brown.
• Serve immediately.

Steps:

• Wrap onion wedges with bacon; secure with long wooden picks.
• Place in a large shallow dish.
• Combine sugar, vinegar, and molasses; drizzle over onion wedges.
• Cover and chill 1 hour.
• Remove onion wedges from marinade, reserving marinade.
• Grill, covered with grill lid, over medium-high heat (350-400°F) 20 minutes or until onion wedges are crisp tender, turning and basting occasionally with reserved marinade.