I struck upon this delicious recipe while at an Easter get together flipping through Steven Raichlen’s Barbecue Bible cookbook. Yes even at parties I am consumed with recipes. I saw the recipe for bacon onion butter and I turned to my husband and said, “This is something I need in my life.”
While I was making it my intention was to have something delicious to put on a burger or steak. However once I got to the part where you have to refrigerate it and I was confronted with how to roll a compound butter my immediate thought was fat bomb! (I had to go have one of these while I was editing the pictures! Straight from the freezer and it is so good!) It’s not difficult to wrap up the butter in wax paper, twisting the ends, and then placing it in the fridge to solidify. I wasn’t pleased with the imperfect look of it though.
I had a square silicone mold that would be perfect for imitating pats of butter. I think it might even be more fun in a mini muffin pan to give it the perfect circular look that I really wanted when I tried to roll it up. In any case I now have savory fat bombs that are insanely delicious.
They keep in the fridge for up to 5 days but store for 3 months in the freezer! That’s exciting because this means I can add A LOT of flavor to any dish I want without having to cook up bacon and onions first. I’ll have that flavor whenever I want it now. The multitude of flavor profiles I could create is screaming through my brain now. This is a fantastic way to enjoy the onion flavor without all the carbs. I would get these out of the refrigerator (or freezer if you’re storing them there) and let them soften up a bit before serving on a steak or burger. This way it’s gets nice and melted on top of the meat!
- 9 tablespoons butter
- 4 strips bacon sliced into small strips
- 90 grams onion (1 1/2 large slices) diced
- 2 teaspoon spicy brown mustard for burgers or 2 tsp worcestershire for steaks
- 1/2 teaspoon black pepper
- Melt 1 tablespoon butter in a frying pan on medium heat and add in bacon pieces.
- Once the bacon fat is starting to cook add in diced onion and fry until onion and bacon are crispy but not overcooked.
- Set aside bacon/onion mix in a bowl (or plate to cool faster) and cool to room temp.
- Add softened butter, 8 tablespoons, to a large mixing bowl.
- Add in bacon and onions, yellow mustard, and pepper.
- Cream together ingredients or use an electric mixer. (I use the electric mixer for just 30 seconds and then used a fork to mix the rest of this up thoroughly.)
- Spoon into a mini muffin tin, place in refrigerator until butter is solid again or let firm up in the freezer about 30 mins.
- 92 Calories; 10g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber;