Millet Porridge with Bacon

Rinse the millet, pour boiling water over it, and let stand for 15 minutes.

Drain the water, rinse the millet once more, and transfer to a saucepan.

Add 300-350 ml of water and salt, then simmer over low heat until the liquid is fully absorbed.

Meanwhile, dice the bacon and fry in a dry skillet until crisp to your liking.

Transfer the bacon to a plate, and in the same skillet sauté the finely chopped onion (add oil if needed).

Cook the onions for about 3 minutes, add sugar to caramelize, and fry until golden and translucent.

Stir the prepared onions thoroughly into the porridge.