What is there to say about a recipe that calls for smokey bacon, slow caramelized onions, barleywine, and fresh from the oven gooey brie cheese? Not a lot other than it’s incredibly delicious and sure to be a crowd pleaser at any holiday or cocktail party. The jam recipe will make enough for 16 to 24 ounces of brie. If you happen to find yourself with leftovers, spread on a sandwich (it’ll take grilled cheese to a new level), top a burger or meatloaf, garnish baked sweet potatoes, or mix into a savory tart or quiche.
1/2 pound uncooked bacon, cut into 1/2″ strips
2 large onions, quartered and thinly sliced
2 cloves garlic, finely minced
1/3 cup brown sugar
1/2 teaspoon ground coriander
1 tablespoon maple syrup
2 teaspoons worcestershire sauce
1/4 cup apple cider
1/4 cup apple cider vinegar
8 ounces Barleywine
1 teaspoon fresh thyme, chopped
1/2 teaspoon kosher salt
freshly ground black pepper
8 ounces brie (1 wheel)
Cook bacon in a large nonstick saucepan over medium heat until chewy and beginning to crisp. Use a slotted spoon to transfer to a plate lined with paper towels. Drain all but 3 tablespoons of bacon fat from pan.
Saute onions in bacon fat with 1/2 teaspoon salt for 10 minutes, reducing heat and stirring as needed to prevent from blackening. Add garlic, sugar, and coriander; continue to cook, stirring occasionally, until onions begin to caramelize, about 10 minutes. Add maple syrup, worcestershire sauce, apple cider, apple cider vinegar, and barleywine; simmer 10 to 15 minutes, stirring often, until thickened. Remove from heat; stir in bacon and thyme. Season to taste with salt and freshly ground black pepper.
Refrigerate in an airtight container for up to one week. Serve at room temperature.
To prepare brie, preheat oven to 350ºF. Place brie on a baking dish or pan lined with parchment paper. Bake for 5 to 10 minutes until soft and gooey, but not melting. Transfer to a plate, top with bacon and barleywine jam, garnish with fresh thyme, and serve with crackers.