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

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

292 calories; 28.9 g total fat; 76 mg cholesterol; 488 mg sodium. 3.1 g carbohydrates; 5.8 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

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
(7)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
(7)
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
(7)
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
(5)
Advertisement