When cooking recipes that contain both bacon and onions, a common question is which ingredient should be added to the pan first? There are good arguments on both sides of this debate, so it really comes down to personal preference. However, there are a few factors to consider that can help guide your decision.
Taste and Texture Differences
Cooking the bacon first will render out some of the fat, which can then be used to cook the onions, imparting more bacon flavor. The onions will sauté in the bacon grease, adding another layer of flavor. Cooked this way, the onions tend to caramelize more from the bacon fat, becoming sweet and browned. The bacon itself will also become nice and crispy.
On the other hand, cooking the onions first will allow them to soften and start releasing their moisture before the bacon is added. This prevents the bacon from steaming and makes it less likely to stick together. The bacon fat will still flavor the onions, but the onions won’t brown as much. The texture of the finished onions may be a bit softer and juicier this way.
Aroma and Splattering
Cooking bacon first means you get to enjoy that savory bacon smell right off the bat. However, bacon tends to pop and splatter quite a bit, especially at the beginning. Having onions in the pan first creates a protective barrier to minimize messy splatters.
Cook Times
Onions typically take longer to cook than bacon, so starting with onions gives them a head start. The bacon only takes a few minutes on each side to crispen up. Waiting to add the bacon until the onions have softened means you can finish cooking both items at around the same time.
Recipes Where Bacon Should Go First
There are some instances where cooking the bacon first clearly makes the most sense:
- When making a bacon fat roux – the rendered bacon fat is used to cook the flour for the roux.
- Recipes where the bacon fat is a key component – such as Brussels sprouts fried in bacon fat.
- Salads with bacon bits – pre-cooking it yields crispy bacon that is ready to top a salad.
- BLT sandwich – the classic combination calls for crisp cooked bacon.
Recipes Where Onions Should Go First
It’s usually best to cook onions before adding bacon when:
- Making a recipe with delicate onions – such as caramelized onions or French onion soup. The lower heat while cooking onions first prevents burning.
- Adding bacon to onion or vegetable-heavy dishes – lets the onions and veggies cook through.
- Making casseroles or omelets – pre-cooking the onions helps them incorporate better.
- Preventing bacon splatters – the onions protect the stovetop.
The Best of Both Worlds
For recipes where the cooking order doesn’t matter greatly, there’s no need to choose – just cook onions and bacon separately, then combine them. Here are two easy methods:
Partial Pre-Cooking
Cook the bacon halfway, remove it from the pan, and drain most of the grease. Then sauté the onions in the bacon drippings until softened. Return the bacon to finish crisping. This gives both ingredients time to cook undisturbed before blending flavors.
Separated On the Cook Surface
If your pan or cooktop is large enough, cook bacon on one side and onions on the other. Once cooked, you can mix them together in the pan. A griddle or flat-top grill works great for this technique.
Tips for Cooking Onions and Bacon
To achieve the best results when cooking bacon and onions together, keep these tips in mind:
- Choose the right pan – Use a wide, heavy pan like cast iron or stainless steel to distribute heat evenly. This prevents burning.
- Control temperature – Use medium heat to prevent scorching. Lower heat allows onions to caramelize slowly.
- Cut onions uniformly – Similarly sized pieces will cook at the same rate.
- Blot bacon – Draining excess grease from bacon before adding onions prevents excess splattering.
- Stir occasionally – Tossing ingredients helps bacon crisp up evenly.
- Adjust as needed – If onions start browning too fast, lower heat or add a bit of water.
Conclusion
Many recipes call for both bacon and onions, leaving cooks to decide which to add first. There are convincing arguments on both sides. Overall, putting onions first aids even cooking and reduces splatter. But starting with bacon maximizes rich bacon flavor. Consider the goals of the dish and your own cooking style. Or, split the difference and pre-cook both items separately before combining. With the right techniques, you can achieve bacon and onion perfection in any order.