Tag Archives: salads

Bennigan’s Hot Bacon Dressing (Copy-cat Recipe)

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Hot Bacon Salad Dressing - Bennigans Copycat Recipe

I decided to try out a recipe I found when we made the Bennigan’s Broccoli Bites a few weeks ago. Especially when I saw that I had a skillet full of bacon grease from making BLT sandwiches. The idea of a hot bacon dressing intrigued me because I am getting bored with my usual salad dressings. Obviously I chose to ignore the fat content. Let’s not talk about that, okay?

The original recipe was found at Recipesource.com.

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

The recipe is pretty simple. Put your chopped onions in the bacon grease and let them caramelize.

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

Mix the water, honey and red wine vinegar.

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

Add your cornstarch and whisk it until it gets smooth.

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

The recipe mentioned something about the onions being black! I swear! It’s not like I wasn’t paying attention (as if).  This is when you add the Dijon mustard, by the way. Just letting you know. See how simple?

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

Pour the mixture into the skillet. Continue stirring until it starts to boil.

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

I just stored mine in a canning jar because it’s handy, not because you have to can/process this.

Hot Bacon Salad Dressing - Bennigans Copycat Recipe

I omitted the Tabasco sauce because a) the recipe said in some parts of the country they omit it and b) I didn’t have any in the house. All I know is that this made for a very good salad dressing. It’s obviously not something that should be eaten every day, but the taste was fabulous. But then again, bacon grease…how could it not be good?

Bennigan's Hot Bacon Dressing (copycat)
 
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Original Source/Author:
: Dressing. Not to be confused with Stuffing. This is the stuff you pour on your salad.
Cuisine: Pig.
Ingredients
  • 2 ounces Bacon grease
  • ¼ pound Red onion -- dice fine
  • 2 cups Water
  • ½ cup Honey
  • ½ cup Red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1½ tablespoons Cornstarch
  • 1 tablespoon Tabasco
Instructions
  1. Place the bacon grease in a saucepan over medium-high heat. Add the
  2. onions and saute until the onions start to blacken. While the onions
  3. are caramelizing, in a mixing bowl place the water, honey and red wine
  4. vinegar. Using a wire whisk, mix the ingredients well.
  5. Add the cornstarch and whisk well.
  6. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula.
  7. Add the water, vinegar, pepper (sic.) honey and cornstarch to the
  8. mustard and onions and mix. Continue stirring until mix thickens and
  9. comes to a boil. Remove from heat and store in refrigerator until
  10. needed.
  11. Note: To reheat use a double boiler. I put the tabasco on the
  12. ingredient list if you like it. In different parts of the country
  13. Bennigan’s omits this ingredient.
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Red Onion Marmalade

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The name fooled me for years because I just assumed it was some funky jelly and I couldn’t imagine someone putting onion anything on their toast.  And then I had it in a restaurant (it came in a chicken wrap I ordered) and I was blown away.  OMG, so freaking good!  It made such a huge difference in the flavor of my chicken wrap that I was determined to figure out how to make it.  This is when I googled the living shit out of it and spent endless hours reading about all the different ways people make it.

This is my version and we eat it on salads, in wraps and on sandwiches.  Those of you who have had it know exactly what I’m talking about.  Those of you who have never heard of it, really need to trust me on this one.  Onion marmalade, even if you are a hater of onions, can be a real game changer.

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This is everything you’ll need to make it. Obviously I was trying to be like Robyn. But I don’t have her fancy hand-drawn masking tape labels, so I’ll probably not do it again. heh.

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This is butter. That is melting. If you got to this part, you’re doing it right.

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This is what my sliced onions look like. One of these days (very soon) we’re going to feature simple “how to do it” entries. There is a very important reason for this, but we’ll talk about it another time. Right now, I just want to get these damn onions made!

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Brown sugar rocks my world, man!

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Add Salt & Pepper. Did you notice that my Salt & Pepper grinders came from Aldi’s? They are HANDS DOWN the best salt & pepper grinders I have found. I have used a lot of different ones and it is amazing to me that my favorite is one of the cheapest ones out there.

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When they start to look like this I add a little bit of my red wine vinegar.  This helps to deglaze the pan as the onions are cooking down.  Keep adding the red wine vinegar as needed until you use it all.

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When they look like this, they’re done.

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Yum!

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My favorite salad ever: lettuce, chicken breast, cheese, bacon, onion marmalade and barbecue sauce.

 

Red Onion Marmalade
 
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Original Source/Author:
: Condiment/Relish
Ingredients
  • 3 medium red onions, sliced
  • ¼ cup butter
  • ½ cup brown sugar
  • ⅓ cup red wine vinegar
  • Salt & Pepper (to taste)
Instructions
  1. Melt ¼ cup butter in large skillet over medium heat
  2. Add the onion slices
  3. Sprinkle the brown sugar over the onions
  4. Add Salt & Pepper (to taste)
  5. Stir occasionally. Do not turn the heat up higher. These are meant to cook slowly!
  6. Add the red wine vinegar a little bit at a time (it helps to deglaze pan)
  7. When the onions resemble a deep wine color and look like marmalade (see photo above) they're done.
  8. Can be put on just about anything - salads, sandwiches, etc. Hot or cold.
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