Ingredients with Measurements:
- 6 bolillos (Mexican bread rolls)
- 1 large onion, sliced
- 4 slices of bacon, chopped
- 2 tablespoons of olive oil
- 1 tablespoon of brown sugar
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
1. Preheat the oven to 350°F (175°C).
2. Cut the bolillos in half lengthwise and place them on a baking sheet.
3. In a skillet, heat the olive oil over medium heat.
4. Add the sliced onions and cook until caramelized, stirring occasionally. This should take about 20 minutes.
5. Add the chopped bacon to the skillet and cook until crispy.
6. Sprinkle the brown sugar over the onions and bacon and stir until the sugar has melted and coated the mixture.
7. Season with salt and pepper to taste.
8. Spoon the onion and bacon mixture onto the bolillos.
9. Bake in the preheated oven for 10-15 minutes, until the bread is toasted and the filling is heated through.
Preparation time: 10 minutes
Cooking time: 30 minutes
Preheat the oven to 350°F (175°C).
This recipe serves 6 people.
Calories per serving: 320
Substitutions for ingredients:
- Bolillos can be substituted with any type of bread roll or baguette.
- Turkey bacon can be used instead of regular bacon.
- Coconut sugar can be used instead of brown sugar.
- Add sliced jalapeños for a spicy kick.
- Use caramelized mushrooms instead of bacon for a vegetarian option.
- Top with shredded cheese before baking for a cheesy twist.
Tips and tricks:
- Make sure to slice the onions thinly for even caramelization.
- Stir the onions occasionally to prevent burning.
- Use a non-stick skillet to prevent sticking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10-15 minutes, until heated through.
Serve on a platter with fresh herbs and sliced tomatoes.
Garnish with fresh parsley or cilantro.
Pair with a side salad or soup for a complete meal.
Suggested side dishes:
- Tomato and cucumber salad
- Black bean soup
- Roasted vegetables
- If the onions are burning, reduce the heat and add a splash of water to the skillet.
- If the bread is getting too crispy, cover with foil while baking.
Food safety advice:
- Make sure to cook the bacon thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Bolillos are a traditional Mexican bread roll that is commonly used for sandwiches and tortas.
This recipe combines the sweetness of caramelized onions with the saltiness of bacon for a savory and satisfying flavor.
Serve as a main dish for lunch or dinner.
Cooking Method: N/A
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