- 2 tablespoons vegetable oil
- 2 cups chopped yellow onion
- 1 teaspoon refrigerated garlic paste (from tube)
- 2 cups fresh brewed coffee
- ½ cup bourbon
- ½ cup red wine vinegar
- ½ cup maple syrup
- 6 tablespoons packed light or dark brown sugar
- 12 slices Brown Sugar–Black Pepper Bacon, chopped small
Heat the oil in a stockpot over medium-high; add the onion and garlic paste, and cook, stirring constantly, for 5 minutes.
Stir in the coffee, bourbon, vinegar, maple syrup, brown sugar, and bacon, and bring to a slow rolling boil.
Cook, stirring occasionally, until the mixture is reduced by about two-thirds and becomes darker and richer but not tacky, about 40 minutes.
About this recipe
"Try it as a topping for clam chowder, an accompaniment to fried chicken and waffles, or a foil for a cheese plate. I guarantee that you’ll eat this quicker than you’re worried about it lasting. But if you must know, it should keep in the refrigerator for a few weeks and it freezes well, too." -- Ryan Scott, author of One to Five: One Shortcut Recipe Transformed into Five Easy Dishes.