bacon & curried onion ketchup

Really folks.  This stuff is the bomb.    Slathered on a burger…you needn’t anything more.

The inspiration for this creation came from a podcast via KCRW Radio in Los Angeles entitled: The History of Ketchup.  Check it out here.

Apparently, as the podcast says, ketchup was a name for a sauce from Indonesia that originally contained fermented soy WITHOUT tomatoes.  The podcast does the explanation better, but I guess the English liked this Indonesian sauce so much and they tried to recreate it  using all sorts of things.  Walnuts, liver…

Well, inspiration took hold and Vwola!  Upon seeing a bacon jam product–immediatlely bacon was in the picture.  Then a vinaigrette I make using balsamic vinegar and curry powder further built this saucy maddness.  And feeling I need something a bit acidic to balance out sweetness and fat I used some pluots (you could use plums) I had hanging in my fridge.  Oh and starting with a base of onion marmaladey goodness always helps!

WARNING: You will eat the entire contents of this sauce if you are not careful…think ketchup with cowboy boots and a little black dress








Garlic & Pluots



More Bacon…





Bacon & Curried Onion Ketchup  

makes about 2 pint jars


4 slices of bacon

2 very large red onions cut in quarter moons and sliced 1/4 inch thick

1 garlic peeled and sliced very thinly

1 tsp curry powder

1/8 tsp of kosher salt

pluots or plums, pitted and diced

2 sprigs thyme

1/4 cup balsamic vinegar

1 tablespoon peppercorns ground in mortar


Put the bacon over medium low heat and cook until crispy.
Remove to papertowel but save fat!!!

Put fat in a large wide cast iron or stainless steel skillet.  Do NOT use nonstick!

Put in onions and cook over medium to medium high heat.  When slightly cooked, put on lid with a little water and simmer for 20 minutes till wilted.

Remove top and let the water evaporate a bit (5-10 minutes on medium heat) and then add curry powder, salt and garlic and cook for 5-10 minutes more.
Then add pluots, and thyme and low simmer for 20-30 minutes.

When pan the pan is dry and onions carmelied add bacon (finely chopped) and deglaze the ketchup with vinegar,

Reduce till syrupy (5-7 minutes over medium) and remove from heat.

Remove thyme and sprinkle with cracked pepper.
Eat, indulge and enjoy on some form of burger.  We did a bison burger but my roommate used a veggie boca burger and was scrapping the pan for more.


2 responses to “bacon & curried onion ketchup

  1. You say “one garlic” – assume you mean one clove and not one head?
    This looks fascinating and I might just try it.

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