Bacon and caramelized onion topping in a mason jar on a wooden surface.
Photography & Art Direction: Anthony Contrino – Food Styling: Katie Stilo

I am not really that much of a condiment person.  Whenever friends come over they’re horrified when they open my fridge and find that the door shelves are empty.  At any given time, MAYBE I have ketchup, Dijon or Calabrian chile paste, but not much else.  However, this is the kind of condiment I can get behind.  You’ll see me using this in a frittata, on a grilled cheese or smash burger, or to amp up a dip. 

Bacon & Caramelized Onion Topping

Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes


  • 1 pound bacon, cut into ½-inch pieces
  • 1 tablespoon unsalted butter
  • 8 cups yellow onions, sliced into ¼-inch half-moons (about 2 pounds)
  • Kosher salt


  • In a large heavy-bottomed sauté pan, melt the butter over medium heat.
  • Add the bacon and cook, stirring often, until crispy, about 10 minutes.
  • Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
  • Add the onions and stir to coat with the fat; cover and steam for 10 minutes.
  • Add ½ teaspoon of salt and stir with a wooden spoon, scraping any brown bits from the bottom of the pan.
  • Cook, stirring often, until deep golden brown, about 50 minutes. If the onions begin to stick to the bottom of the pan, add a couple tablespoons of water to deglaze.
  • Remove from the heat, stir in the bacon and adjust the seasoning, to taste.
  • Keep warm until ready to serve.
Author: Anthony Michael Contrino