Bourbon bacon onion jam combines crispy bacon, sweet caramelized onions, bourbon, balsamic vinegar, and brown sugar into a rich, savory-sweet spread that’s impossible to resist. Whether you spoon it onto burgers, pile it on smoked meats, spread it on toast, or serve it with goat cheese and crackers, this easy onion jam adds incredible flavor to just about everything it touches.
Quick look at the recipe
Why you’ll love it: Rich, sweet, smoky, and incredibly versatile. | Difficulty: Easy | Cook time: About 2 hours | Make ahead: Yes | Storage: Up to 1 week in the refrigerator | Freezer friendly: Yes | Best for: Burgers, smoked meats, appetizers, sandwiches, and gifts
What is Bourbon Bacon Onion Jam?
Bourbon bacon onion jam is a savory condiment made by slowly caramelizing onions with bacon, bourbon, brown sugar, vinegar, and seasonings until thick and jammy. The result is a sweet, smoky, tangy spread that pairs well with burgers, grilled cheese sandwiches, crostini, smoked meats, charcuterie boards, and even breakfast toast.
Jump to:
- Quick look at the recipe
- What is Bourbon Bacon Onion Jam?
- From my kitchen
- Why you’ll love this recipe
- Ingredient notes and substitutions
- Recipe variations
- How to make bourbon bacon onion jam
- What properly caramelized onions look like
- What to serve with bourbon bacon onion jam
- Storage and freezer tips
- Frequently asked questions
- Top tips
- Final thoughts
- Delicious ways to use bourbon bacon onion jam
- Join the conversation
- Recipe:
From my kitchen
Fair warning: this bourbon bacon onion jam is dangerously addictive.
The first time I made it, I sampled it so many times while it was cooking that I was genuinely worried there wouldn’t be enough left for my photos. Since then, I’ve made five more batches, some for friends and some specifically to serve with my smoked chuck roast. Every batch disappeared faster than the last.
I know most people probably don’t consider slowly caramelizing onions a relaxing activity, but I honestly love it. There is something satisfying about watching onions transform from sharp and pungent to sweet, golden, and jammy. In fact, when Vidalia onions are in season, I often caramelize several pounds at once and freeze portions for future recipes.
This recipe combines everything I love about Southern comfort food: smoky bacon, sweet onions, a splash of bourbon, and just enough tang from balsamic and apple cider vinegar to keep it balanced. The result is a rich, savory spread that’s equally at home on a breakfast biscuit, a burger fresh off the grill, or a platter of smoked meats.
And if you’re making it for guests, you might want to double the batch. Trust me on this one.
Why you’ll love this recipe
- Sweet, smoky, savory, and tangy flavors in every bite.
- Like my tomato jam, it’s made with simple ingredients you can find anywhere.
- Perfect for burgers, sandwiches, charcuterie boards, and appetizers.
- Like my jezebel sauce, it makes an impressive homemade gift.
- Easy to prepare ahead of time.
- Freezes beautifully.
- A fantastic topping for smoked chuck roast, brisket, pork, and grilled steaks.
- Naturally versatile-thick for spreading or thinned into a sauce or gravy.
Ingredient notes and substitutions
See the recipe card for full information on ingredients and quantities.
- Thick-cut bacon: Use thick-cut bacon whenever possible. It stays meaty and noticeable in the finished jam, giving the recipe its signature chunky texture.
- Onions: I used sweet onions, and Vidalia onions are my favorite when they’re available. Yellow onions work well too.
- Bourbon: Use a bourbon you enjoy drinking. Most of the alcohol cooks off, leaving behind a warm, slightly smoky flavor.
- Brown sugar: Brown sugar helps create a jam-like consistency and enhances the onions’ natural sweetness.
- Balsamic vinegar and apple cider vinegar: Add richness and depth while balancing the sweetness.
- Strong coffee: Yes, I see you rolling your eyes… Don’t skip this ingredient. You won’t taste coffee, but it adds subtle depth and complexity.
Recipe variations
- Add fresh thyme: A few sprigs of fresh thyme add a wonderful earthy flavor. Remove the stems before serving.
- Make it spicier: Add a pinch of cayenne pepper or red pepper flakes.
- Create a sauce: Thin the jam with chicken stock, beef broth, or pan drippings and use it as a sauce for smoked meats.
- Turn it into gravy: Thin it considerably, then stir it into a simple roux to make an incredible pan gravy for beef, pork, or chicken.
How to make bourbon bacon onion jam
This is a summary of the steps; the complete directions are in the recipe card below.
- Cook the bacon: Place the bacon in a large skillet over medium-low heat and cook slowly until crisp, about 30 minutes. Remove the bacon and drain on paper towels. Reserve 2 to 3 tablespoons of bacon grease in the pan.
- Caramelize the onions: Add the onions to the skillet and cook for about 10 minutes until softened. Stir in the brown sugar and continue cooking over low heat for about 60 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
- Build the jam: Return the bacon to the skillet. Add the bourbon, balsamic vinegar, apple cider vinegar, coffee, salt, and pepper. Cook for 10 to 15 minutes until the mixture thickens.
- Finish and adjust consistency: Stir in about ¼ cup water and the remaining bourbon. If the mixture seems too thick, add additional water, a tablespoon at a time, until it reaches your desired consistency.
- Serve warm or allow it to cool completely before storing.
What properly caramelized onions look like
If you’ve never caramelized onions before, trust the process. The biggest mistake is turning up the heat to speed things along. Low and slow create the sweetest flavor and prevent burning.
- After 10 minutes: The onions are softened and translucent but still have plenty of moisture. Keep cooking.
- After 30 minutes: The onions have reduced significantly and are beginning to turn golden around the edges.
- After 40 minutes, the onions are turning golden brown and are turning sweet and jammy.
- After 60 minutes, the onions are a deep golden brown and are caramelized. Most of the moisture has evaporated, and the natural sugars have developed.
What to serve with bourbon bacon onion jam
One of my favorite things about this recipe is how many ways you can use it. Try it:
- On smoked burgers and pimento cheese burgers
- With smoked chuck roast or smoked beef short ribs
- On grilled cheese sandwiches
- Spread on crostini with goat cheese
- On cornmeal biscuits or sweet potato biscuits
- As part of a charcuterie board
- On slow cooker pulled pork or air fryer pulled pork sandwiches
- Spooned over a wheel of brie and baked
- As a topping for mashed sweet potatoes, or smoked sweet potatoes
Storage and freezer tips
- Store bourbon bacon onion jam in an airtight container in the refrigerator for up to 1 week.
- For longer storage, freeze in small containers for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently asked questions
Most of the alcohol cooks off during the long cooking process, leaving behind the characteristic bourbon flavor.
Absolutely. In fact, many people think the flavor improves after a day in the refrigerator.
Yes, but thick-cut bacon provides the best texture and flavor.
Yes. Freeze it in airtight containers for up to 3 months.
Simply stir in a little water, broth, or pan drippings until it reaches the consistency you prefer. It will also think out when warmed.
Yes. Replace the bourbon with an equal amount of beef broth, chicken broth, or apple cider. You’ll lose some of the bourbon’s warm, smoky notes, but the bacon, caramelized onions, and balsamic vinegar still create a rich, flavorful jam.
Top tips
- Be patient when caramelizing the onions.
- Keep the heat low to prevent burning.
- Use thick-cut bacon for the best texture.
- Taste and adjust seasoning before serving.
- Double the batch if you’re planning to share or gift it.
- Don’t rush the onions-the longer, slower cook creates the best flavor.
- If serving as a topping for smoked meats, be sure to warm it up.
Final thoughts
If you’ve never made bourbon bacon onion jam before, prepare yourself for a new obsession. Sweet caramelized onions, smoky bacon, rich bourbon, and tangy vinegar come together to create a condiment that’s far more than the sum of its parts.
Whether you’re topping burgers, serving it alongside smoked meats, or sneaking spoonfuls straight from the jar, this recipe is one you’ll find yourself making again and again.
Delicious ways to use bourbon bacon onion jam
Join the conversation
Did you make this bourbon bacon onion jam? I'd love to hear how it turned out and how you served it. Please leave a comment and star rating to let me know!
Southern Comfort with a Side of Simplicity
For over a decade, Grits and Pinecones has been serving up delicious recipes with a Southern flair-simple, flavorful, and perfect to share with family and friends
Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Bourbon Bacon Onion Jam Recipe
Ingredients
- 1 pound thick-cut bacon, cut into small ½-inch pieces
- 2 large Vidalia onions, finely chopped (I used a food processor)
- ¼ cup brown sugar
- 4 tablespoons bourbon, divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon strong coffee
- 2 teaspoons apple cider vinegar
- Pinch of salt and black pepper to taste
Instructions
- Place the bacon in a large skillet over medium-low heat. Let it cook and render the fat, stirring occasionally. This takes approximately 30 minutes. Cook it a bit longer than you normally would; you want the pieces to be crisp, so they crumble when you add them back into the jam.
- When done, remove the bacon from the pan and place it on paper towels to drain. Pour off all the bacon grease except 2-3 tablespoons, which helps boost the flavor even more.
- Add the onions to the pan and cook for about 10 minutes, then add the brown sugar and stir to combine. Cook another 60 minutes, stirring occasionally until the onions are caramelized.
- Add bacon back in, along with 3 tablespoons bourbon, balsamic and apple cider vinegars, coffee, and salt and pepper, and cook for another 10-15 minutes.
- Add about ¼ cup of water and the remaining tablespoon of bourbon, stirring to combine. Add additional water if the jam is too thick.
Leave a Reply