BACON AND ONION BARBECUE SAUCE
A quick, easy, and tasty bbq sauce.
Provided by Chef Hunnah
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onions and reduce heat to medium-low. Cook until very soft and almost mushy, 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add ketchup, molasses, brown sugar, cider vinegar, Worcestershire, Dijon, liquid smoke, hot sauce, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.
Nutrition Facts : Calories 53.8 calories, Carbohydrate 10.7 g, Cholesterol 1.2 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 272.9 mg, Sugar 8.3 g
BALSAMIC ONIONS
Steps:
- Preheat the oven to 375 degrees.
- Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.
BACON, ONION, GARLIC & TOMATO SAUCE
This recipe is something I created the other night for some friends and they loved it. It is probably your "Doctor's Worst Nightmare" kind of recipe, but try it and indulge yourself now and again.
Provided by Oranje729
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut bacon slices into 4 pieces and cook over medium heat in a large sauce pan. You may have to do this in 2 batches.
- Cook bacon until a golden brown, but NOT crispy. You do not want any burnt edges.
- Remove bacon and place on paper towels to absorb fat.
- Add roughly diced onions and cook on medium heat until translucent.
- Add your garlic and continue cooking until onions appear to start turning golden brown.
- Strain mixture with a sieve over a bowl, as you want to reverse the bacon fat.
- Put mixture back into pan and add a half of the diced tomatoes.
- Cook, toss and turn for about 5 minutes.
- Return bacon and bacon fat back into mixture and heat through.
- Pour over your favourite pasta and sprinkle with cheese and fresh basil leaves.
Nutrition Facts : Calories 599, Fat 51.5, SaturatedFat 17.1, Cholesterol 77.2, Sodium 1378.3, Carbohydrate 19.8, Fiber 3.6, Sugar 9.8, Protein 15.4
BACON AND ONION PASTA
Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.
Provided by Eric Kim
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
- Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
- Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
- Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
- Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.
ULI'S ONION BACON SAUCE
This quick, versatile and delicious sauce livens up any potato, rice, or pasta dish.
Provided by Uli Lengenberg
Categories Sauces
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Melt butter in a skillet over medium-high heat. Add bacon; cook, stirring, until almost crisp, 3 to 4 minutes. Stir in onions. Cook, stirring, until bacon is crisp and onions are soft and translucent, 8 to 10 minutes.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 3.1 g, Cholesterol 76.4 mg, Fat 28.9 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 16.5 g, Sodium 488.1 mg, Sugar 1.3 g
ULI'S ONION BACON SAUCE
This quick, versatile and delicious sauce livens up any potato, rice, or pasta dish.
Provided by Uli Lengenberg
Categories Sauces
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Melt butter in a skillet over medium-high heat. Add bacon; cook, stirring, until almost crisp, 3 to 4 minutes. Stir in onions. Cook, stirring, until bacon is crisp and onions are soft and translucent, 8 to 10 minutes.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 3.1 g, Cholesterol 76.4 mg, Fat 28.9 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 16.5 g, Sodium 488.1 mg, Sugar 1.3 g
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