Caramelized Onion with Bacon

Ingredients

In this Odia adaptation, we have incorporated the traditional flavors of Odia cuisine by using local ingredients and spices. The original Italian dish is typically made with pancetta, but we have substituted it with bacon, which is more readily available in Odisha. Additionally, we have adjusted the cooking techniques to suit the Odia style of slow-cooking the onions until they caramelize and develop a rich sweetness. We alse have the original recipe for Cipollate con pancetta, so you can check it out.

• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 6 slices of bacon, chopped 6 slices of bacon, chopped
• 2 tablespoons ghee or clarified butter 2 tablespoons ghee or clarified butter
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add the chopped bacon to the pan and cook until crispy. Remove the bacon from the pan and set aside.
3. 3.
   In the same pan, add the sliced onions and cook on low heat until they turn golden brown and caramelized. This process may take around 30-40 minutes.
4. 4.
   Once the onions are caramelized, add turmeric powder, red chili powder, and salt. Mix well.
5. 5.
   Cook for another 5 minutes to allow the flavors to meld together.
6. 6.
   Garnish with crispy bacon and fresh coriander leaves.
7. 7.
   Serve hot as a side dish or as a topping for rice or roti.

Treat your ingredients with care...

• Bacon — Choose thick-cut bacon for a meatier texture and smokier flavor.
• Ghee — If you prefer a dairy-free option, you can substitute ghee with vegetable oil or coconut oil.

Tips & Tricks

• Slow-cooking the onions is key to achieving the perfect caramelization. Be patient and stir occasionally to prevent burning.
• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Serve the dish with steamed rice or roti for a complete meal.

Serving advice

This dish can be served as a side dish alongside traditional Odia meals or as a topping for rice or roti. It pairs well with dal (lentil soup) and a side of mixed vegetable curry.

Presentation advice

Garnish the dish with a sprinkle of fresh coriander leaves and place the crispy bacon on top for an appealing presentation. Serve it in a traditional Odia thali (plate) for an authentic touch.