“what am i going to do with all of this bacon broth?” dinner: onion, bacon broth [bacon, clove, cinnamon, apple cider], homemade smoked bacon, thyme, butter.
Update: There’s a new version of this recipe that doesn’t require bacon broth, here.
Preheat your oven to 350˚F. Peel and quarter eight or twelve small yellow onions, leaving the root end intact. Toss the onion quarters in fat (I used olive oil and bacon drippings), then arange them cut-side-up on a wire rack set in a sheet pan. Sprinkle with salt and sugar, and roast in the oven, turning the onions over once, until lightly browned and tender—about an hour or an hour and a half. Cut the inedible root ends off the onions.
Bring about three cup of rich stock or both to a boil. (I used the liquid that I froze after after braising bacon.) Reduce the broth by a third. Add the reserved onions and some chopped thyme to the stock, and continue to boil for another five minutes or so until the broth is reduced more and the onions are very soft.
Add half of the mixture to a blender along with an ounce or so of butter. Blend until smooth. Repeat with the other half of the mixture. Reheat if necessary, and serve, garnished with chunks of smoked bacon and thyme leaves.