Uli's Onion Bacon Sauce

Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This quick, versatile and delicious sauce livens up any potato, rice, or pasta dish.

By Uli Lengenberg

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a skillet over medium-high heat. Add bacon; cook, stirring, until almost crisp, 3 to 4 minutes. Stir in onions. Cook, stirring, until bacon is crisp and onions are soft and translucent, 8 to 10 minutes.

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Nutrition Facts

Per Serving:
292 calories; protein 5.8g; carbohydrates 3.1g; fat 28.9g; cholesterol 76.4mg; sodium 488.1mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

BigShotsMom
Rating: 5 stars
11/04/2013
I just couldn't bring myself to use all that butter so I compromised. I cooked my bacon first drained about half the drippings and then added 1/4 stick of butter. I also used a whole sweet onion which yielded more like a cup and a half. The flavor and aroma are delightful! Thank you Uli! Read More
Helpful
(7)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
BigShotsMom
Rating: 5 stars
11/04/2013
I just couldn't bring myself to use all that butter so I compromised. I cooked my bacon first drained about half the drippings and then added 1/4 stick of butter. I also used a whole sweet onion which yielded more like a cup and a half. The flavor and aroma are delightful! Thank you Uli! Read More
Helpful
(7)
Stacy Peterson
Rating: 5 stars
01/24/2013
Well. Who can argue with bacon deep fried in butter and caramelized onions? Except maybe your cardiologist. Seriously you wouldn't eat this every day and it is one of those things that is just so darn good... so once in a while why not. I'm thinking for instance when you make rouladen spaetzle and red cabbage. Ya gotta put somethin' on that spaetzle right? Read More
Helpful
(5)
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