Bacon and onions are two of the most popular aromatic ingredients used in cooking. When cooked together, they create a savory flavor combination that enhances many dishes, from breakfast scrambles to hearty soups and savory pies. But cooking them together does require some special considerations. Here is a detailed guide on the best practices for cooking bacon and onions together successfully.
Why Cook Bacon and Onions Together?
There are several good reasons to cook bacon and onions together
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Flavor blending – The smoky, salty flavor of bacon perfectly balances out the sweet, pungent notes of sauteed onions. Cooking them together allows the flavors to blend into delicious umami richness.
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Added moisture – Onions release moisture as they cook This helps keep lean bacon from drying out too much
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Efficiency -Cooking them together saves time and dirties fewer pans. Just cook it all in one skillet.
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Enhanced texture – The crisp bacon adds textural contrast against soft, caramelized onions.
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Nutrition – Onions add vitamins, minerals and fiber, complementing bacon’s protein richness.
So by sauteeing onions and bacon together you maximize flavor and textures while gaining nutrition and streamlining the cooking process. It’s a win-win pairing when done properly.
Best Practices for Cooking Bacon and Onions
To balance the differences between bacon and onions when sauteeing them together, here are some tips:
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Start the bacon first – Get the bacon cooking on medium heat before adding the onions so the fat renders.
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Cook bacon halfway – Fry the bacon until it just starts to crisp but is still pliable, about 2-4 minutes.
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Remove bacon, drain fat – Take out the bacon and pour off excess fat, reserving just 1-2 Tbsp.
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Cook onions in bacon fat – Saute onion in the remaining bacon fat over medium-low heat.
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Return bacon to pan – Add partially cooked bacon back and continue cooking everything until bacon reaches desired crispness and onions are softened.
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Adjust heat as needed – If onions or bacon start browning too quickly, reduce heat. If cooking too slow, increase heat.
Following this method allows you to draw out and reserve just enough flavorful bacon fat to cook the onions, while preventing either ingredient from overcooking. The onion moisture also keeps the bacon from becoming too crispy before the onions fully soften.
Step-By-Step Guide for Cooking Bacon and Onions
Here is a simple walkthrough for sauteeing bacon and onions together perfectly:
Ingredients:
- 6 strips bacon, sliced crosswise
- 1 medium yellow onion, diced
Directions:
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Add bacon slices to a large skillet over medium heat. Cook for 2-4 minutes, flipping occasionally, until just starting to crisp but still bendable.
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Use a slotted spoon to transfer bacon slices to a paper towel-lined plate to drain.
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Pour off bacon grease from the skillet into a heatproof container, leaving about 1-2 Tbsp grease in the pan.
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Add diced onion to the skillet with the bacon fat. Saute over medium-low heat for 4-5 minutes until onions begin to soften.
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Add partially cooked bacon back to the skillet and continue cooking for 2-3 more minutes. Toss frequently until bacon reaches desired crispness and onions are fully softened and lightly golden.
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Transfer bacon and onions to a serving dish. Season with pepper to taste. Enjoy this flavorful aromatic combination!
Following this easy step-by-step method, you’ll get perfectly cooked bacon and lightly caramelized onions every time. The keys are parcooking the bacon first, limiting the bacon grease, and using the residual fat to saute the onions gently.
Troubleshooting Bacon and Onion Cooking Problems
Even when you follow the right steps, little mishaps can happen when cooking bacon and onions together. Here’s how to troubleshoot some common issues:
Bacon undercooked: If the bacon seems soft or fatty when the onions are done, simply cook for 1-2 more minutes until it crisps up.
Onions overcooked: If onions get too brown before bacon crisps, lower heat and add splash of water to pan to stop cooking.
Bacon too crispy: If the bacon got overcooked and hardened before onions softened, remove bacon and cook onions a minute or two more in the bacon fat before mixing together.
Not enough fat: If onions start sticking from lack of fat, add 1-2 tsp olive oil or butter to the pan.
Too much grease: If there’s excess bacon grease in pan frying everything unevenly, carefully spoon out some grease to reduce slick surface before continuing.
Browned bits in pan: If onion or bacon bits start sticking and burning in the pan, deglaze with a splash of wine, vinegar or broth while scraping up any browned bits, then resume cooking.
With a little attentive cooking and proper heat regulation, you can avoid any pitfalls and end up with a perfectly cooked blend of bacon and onions. Just keep tasting and watch heat levels. Adjust as needed for optimum flavor and texture.
Tasty Recipe Ideas Using Bacon and Onions
Once you’ve mastered the basic techniques, try incorporating the bacon and onion combo into these delicious recipes:
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Brunch Eggs Benedict – Top poached eggs and english muffins with sauteed bacon and caramelized onions glazed in a tangy hollandaise sauce.
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French Onion Soup – Caramelize onions in bacon fat then simmer them in beef broth with bacon pieces and toasted bread.
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Pasta Carbonara – Toss hot pasta with crispy bacon pieces, sauteed onions, parmesan, eggs, and black pepper for a rich and smoky pasta dish.
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Potato Hash – Saute diced russet potatoes with bacon and onions for a hearty breakfast hash. Top with a fried egg.
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Bacon Jam – Cook down diced bacon and onions with brown sugar and balsamic vinegar into a sweet and savory spreadable jam.
The possibilities are endless! From sandwiches to pizza, salads, baked potatoes and more, incorporating sauteed bacon and onions can amplify flavors.
Key Takeaways for Cooking Bacon and Onions
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Cook bacon first before onions to render the fat needed.
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Partially pre-cook bacon before adding onions to prevent burning.
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Limit excess bacon grease to avoid onions frying unevenly.
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Use residual bacon fat to saute onions gently over lower heat.
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Combine parcooked bacon and sauteed onions to finish cooking together.
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Adjust heat and add moisture as needed to prevent sticking or burning.
With the right techniques, you can achieve bacon that’s crisp and onions that are tender when cooking them together. The flavor pairing is completely worth the extra effort. Just be attentive, do some test batches, and have fun exploring the possibilities with bacon and onions!
Your ticket to fat freedom includes bacon fat
I mean, they could just be caramelized onions. They could. Or. You could dutifully save your bacon fat like the good blog reader you are. Because let’s be honest… caramelized onions and bacon have some things in common, like your mouth. And since I cried a lot for this recipe, I swear it’s worth it. You can put it on top of slow-cooked meats (blitz and thin with a little stock to make a great gravy), in arugula salads, as the base for soups, with cooked spaghetti squash, as the topping on a great burger, or anywhere else you like.
I love storing my caramelized onions in small jam jars with resealable lids. Heck, it makes a pretty awesome gift, too, if I do say so myself. Top them off with some sweet fabric, a bow and a little extra drizzle of bacon fat on top. No one will be angry at that (and if they are, well… more for yourself?)
Follow this link to make it in an Instant Pot. Instead of butter or coconut oil, use bacon fat. And also, you could always add a little crumbled bacon TO the caramelized onions after cooking, too. In case there wasn’t enough bacon for ya!.
- 4-5 medium onions peeled
- 1.5 teaspoons sea salt
- 2 tablespoons bacon fat or butter, or olive oil
- cracked black pepper
- Thinly slice each onion into rounds.
- Place slices in a large skillet set over medium heat. As you stir every now and then for about 15 minutes with the lid on.
- To make the onions more sweet and caramelized, take off the lid and add the salt and bacon fat. Lower the heat and cook the onions for another 20 to 40 minutes.
- Crack fresh black pepper before serving.
The Best Bacon You’ll Ever Make (And Every Method to Avoid) | Epicurious 101
Can you use sliced bacon for caramelized onions?
Use slab bacon if you want small, meaty bits to add to the caramelized onions later, and use regular, sliced bacon if you only want the bacon for the fat. Lightly butter or oil a stainless-steel or cast-iron skillet and place it on the stove over low heat. Heat the pan for about five minutes and add the bacon in an even layer.
What are the substitutes for onions?
A small onion is a good replacement for a traditional onion. Other alternatives include pout onions, celery, grated chives, cilantro, garlic powder, garlic, garlic salt, and onion flakes, which is a dehydrated form of onion and has a mild flavor.
How long do you cook bacon & onions in the oven?
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.
How do you make a sate with bacon?
Beat: Beat the eggs, cream, parmesan, parsley, salt, and red pepper together in a bowl. Fry: Fry the bacon until crisp, then crumble and set aside. Saúte: With 1 -2 Tablespoons of bacon grease, sauté the onion and the mushrooms until the onions are translucent and golden.
How do you cook bacon on the stove?
Pour the rendered bacon fat through a cheesecloth-lined sieve and into a heat-proof bowl or measuring cup. The cheesecloth traps the small browned pieces that burn when you caramelize the onions. Return the pan to the stove and add a few tablespoons of rendered bacon fat. Set the heat to medium high and let the pan heat for about five minutes.
How do you make bacon & onions dip?
Always caramelize onions on a lower heat setting to allow time for a rich brown color to form and delicious onion flavor. Once you’ve given the bacon and onions time to cool, you can mix all the ingredients to form the dip. The best way to do this is in a large mixing bowl with a silicone spatula.