Bacon Onion Jam

 

4 thick slices applewood-smoked bacon slices, cooked crisp and chopped

1 T. unsalted butter

2 medium sized sweet onions (Vidalia), chopped

3-4 large shallots, chopped

1/2 C. balsamic vinegar (recommend MiaBella Balsamic Vinegar)

3 T. light brown sugar

2 1/2 tsp. kosher salt

2 T. fresh chives, chopped

2 tsp. fresh thyme, chopped

 

In a medium-large skillet, cook bacon on low heat until crisp (approximately 10-12 minutes). Place cooked bacon on a paper towel lined dish allow to cool. Chop once cooled. Reserve drippings. Add butter to drippings, increase heat to medium and add onions. Sauté until tender (approximately 10-12 minutes). Add shallots, balsamic vinegar, brown sugar, and kosher salt. Stirring constantly cook for approximately 1-2 minutes or until sugar dissolves. Reduce heat to low and continue cooking, stirring occasionally for approximately 25-35 minutes or until onions are very tender and the mixture has a jammy consistency. Note: If you want the onions to caramelize further, continue cooking for up to 45 minutes. Remove from heat, stir in chives, thyme and chopped bacon. Cool completely. Serve immediately or refrigerate in a covered container for up to a week.