- 600g bacon, cut into 2cm pieces
- 4 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1/4 tsp cayenne powder
- 1 bottle Oat Ale
- 1/4 cup maple syrup
- 1/3 cup light brown sugar, packed
- In a large skillet over medium-high heat, cook bacon (stirring frequently to separate) until browned, about 12 minute.
- Using a slotted spoon remove bacon from pan and set aside, pour off all but 2 tablespoons bacon dripping
- Over medium-high heat, cook onions, garlic and cayenne in bacon drippings, stirring frequently, until onions are soft and translucent, about 10 minutes
- Add ale, maple syrup, brown sugar and reserved bacon to the skillet and bring to a boil, reduce to a simmer and let cook for 10 minutes or until beer has formed a syrup
- Transfer onion mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an air-tight container and use within two weeks.
Recipe adapted from the Brooklyn Brew Shop.