Summary

Ingredients

• 1 kg bacon, green
• 500 g onion (s)

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Instructions

1. Cut the bacon into approx. 1 cm cubes. Halve the onions and cut lengthways into sticks.
2. Drain the bacon in a tall, large saucepan. When the bacon cubes are crispy, remove them from the pot and set aside. Brown the onions in a fat pan in three stages.
3. Be careful not to put too much onion at once, firstly it will boil over and secondly it will not turn brown. When all the onions are browned, mix with the cracklings and divide into about 6 glasses with a volume of 350 ml.
4. In the hot fat, add marjoram to taste and pour over cracklings. Stir frequently with a meat fork until cool to distribute the onion and cracklings evenly.