Phelps Cabernet Sauvignon Red Onion Bacon Spread

1 ½ lb Red onions, peeled and thin sliced

1/2 lb Applewood Smoked Bacon, chopped

1 1/2 C JPV Cabernet Sauvignon Wine

1 oz Cabernet Red Wine Vinegar

1 oz Water

1 Tbl Sugar

1 ea Bay leaf

1 ea Thyme sprig fresh

1 ea Rosemary sprig fresh

10 ea Black Peppercorns, whole

5 ea Coffee Beans, whole

Salt to taste

In a small piece of cheesecloth or coffee filter, wrap up the fresh herb sprigs, bay leaf, whole coffee beans, whole black peppercorns and tie up into a sachet spice bag.

In a saute pan over low-medium heat, cook the chopped bacon until golden brown, then drain off the fat and set aside. Using the same bacon pan with 2 Tbl of the reserved bacon fat, caramelize the sliced red onions until sweet and softened over low heat, while stirring often for about 15-20 minutes. Mix in the sugar, red wine vinegar, JPV Cabernet Sauvignon, and the spice sachet bag, simmer over very low heat until the wine is reduced and ¼ of the wine remains.  Add in the water and browned bacon, cook for about 5 minutes until the bacon softens. Remove the spice sachet and discard, transfer the bacon onion mixture to a food processor to blend into a smooth thick puree. Check the seasoning for salt and fresh ground black pepper to taste.

This may be used as a spread, condiment or topping for your favorite beef dish.