| Yield 1X: | 38.00 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic, onion | ||
| Portions: | 25.3 | ||||
| Shelf life: | one week | ||||
| Date: | 11.21.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Bacon, diced 1/4″ | 2 | 4 | ||
| Onions, small dice | 1 | 8.00 | 3 | |
| Garlic, minced | 1.00 | 2.00 | ||
| Cinnamon sticks (each) | 2.00 | 4.00 | ||
| Coffee | 4.00 | 8.00 | ||
| Espresso, double (each) | 1.00 | 2.00 | ||
| Brown sugar | 6.00 | 12.00 | ||
| Red wine vinegar | 3.00 | 6.00 |
Carefully measure and prepare all ingredients. Place the bacon into a suitable pot over high heat, and render until light brown. Drain all but 2 oz. of the fat, then add the garlic and cinnamon sticks. Cook, stirring, until the garlic becomes aromatic.
Add the onions and a pinch of salt and pepper. Reduce the heat to medium, and cook, stirring occasionally, until onions have become a deep brown. Add the coffee, espresso, brown sugar, and vinegar. Bring back to a boil, and cook for ten minutes. Cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.