Bacon, Onion, and Four Roses Bourbon Marmalade

Bacon, Onion, and Four Roses Bourbon Marmalade

Bacon, Onion, and Four Roses Bourbon Marmalade

Recipe by Rick Rodgers


Prep time


Cooking time




  • 8 ounces super-thick, hickory- or applewood-sliced bacon, cut crosswise into 1-inch pieces

  • 3 pounds yellow onions, cut into thin half-moons

  • Kosher salt and freshly ground black pepper

  • ¼ cup balsamic vinegar

  • ¼ cup maple syrup, preferably Dark Amber

  • ¼ cup Four Roses Bourbon

  • 1½ teaspoons finely chopped fresh thyme


  • Cook the bacon in a large, deep skillet over medium heat, stirring occasionally, adjusting the temperature so the bacon cooks evenly, but the glaze in the bottom of the skillet does not burn, until the bacon is crisp and browned (about 10 minutes). Transfer the bacon to paper towels to drain, leaving the fat in the skillet.
  • Stir in the onions with 1 teaspoon salt and ½ teaspoon pepper. (You may have to add the onions in two batches, cooking the first batch for a few minutes to shrink and make room for the remaining onions.) Cover the skillet and cook, stirring occasionally, until the onions are softened (about 5 minutes). Reduce the heat to medium-low. Cook, uncovered, stirring occasionally, until the onions are very tender and golden brown, about 25 minutes.
  • Stir in the reserved bacon with the balsamic vinegar, maple syrup, Four Roses Bourbon, and thyme and bring to a simmer over medium heat. Return the heat to medium-low and simmer, stirring often, until the liquids have reduced to a few tablespoons and the mixture is thick and spreadable, about 10 minutes. Transfer to a bowl and let cool. (The marmalade can be refrigerated in a covered container for up to 3 weeks. Remove from the refrigerator 1 hour before serving.) Serve at room temperature.


  • Make Ahead: The marmalade can be refrigerated for up to 3 weeks
  • Serve with corned beef, hamburgers and sandwiches, pork roast, pork chops, ham, sausages, barbecued meats and poultry, and grilled salmon.

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