How to Finish Rendering Bacon Fat When Sauteing Bacon and Onion Together

Lower the heat: If the bottom of the pan is starting to brown too quickly, it may be that the heat is too high. Try reducing the heat to give the bacon more time to render without burning the onions.
Remove the onions: If the onions are starting to burn, you can remove them from the pan while the bacon continues to cook. Once the bacon is done, you can add the onions back in to finish cooking.
Add a little water: Adding a small amount of water to the pan can help to slow down the cooking process and give the bacon more time to render. Be careful not to add too much, as this can make the bacon soggy.

When it comes to sautéing bacon and onion together, the order in which you add the ingredients to the pan can significantly impact the outcome. If you’ve ever found yourself in a situation where you’ve added the onion first, only to find that the bacon fat didn’t fully render before the bottom of the pan started to brown, you’re not alone. This is a common issue faced by many home cooks. However, there are a few simple techniques you can use to ensure that your bacon fat fully renders, resulting in a deliciously crispy and flavorful dish.

Understanding the Rendering Process

Rendering is the process of melting and separating the fat from the meat. When you’re cooking bacon, rendering the fat is crucial because it allows the bacon to become crispy and releases the rich, smoky flavor that we all love. However, if the fat doesn’t fully render, the bacon can end up being chewy and less flavorful.

Why Add Bacon Before Onion?

When sautéing bacon and onion together, it’s generally recommended to add the bacon to the pan first. This is because bacon takes longer to cook than onions. If you add the onions first, they may become overcooked and burnt by the time the bacon is done. By adding the bacon first, you allow the fat to start rendering before introducing the onions.