Step 1

Begin by cutting bacon into bite-sized pieces. (It cooks much faster this way.)

Step 2

Cook it in a large skillet (cast iron works great) over medium heat, until it is crispy, but not burnt. If the bacon is really fatty, I will spoon some of the grease out into my bacon jar.

Step 3

While the bacon is cooking, thinly slice onions.

Step 4

Once the bacon is finished cooking, pour it into a strainer over a bowl to drain the fat out, then return 2 tablespoons of the bacon grease to the skillet to cook the onions.

Step 5

Reduce the heat to low/medium-low and add the onions. Let them cook and cook, and cook, and cook for what seems like forever, stirring every 5 - 10 minutes. The longer the onions cook, the more caramelization and sweet flavor they will have.

Step 6

Once the onions basically look like a pile of brown noodles, add a splash of balsamic vinegar to deglaze the pan and scrape any crispy bits off the bottom of the pan.

Step 7

Then add the remaining balsamic vinegar, brown sugar, salt, pepper, and thyme. Stir until fully mixed and let this mixture caramelize and bubble for a few minutes. It will smell like onion soup and bacon made a baby.

Step 8

Once it starts to thicken, turn off the heat and mix the strained bacon back in. Let this cool for about 10 minutes.

Step 9

Pour the cooled bacon and onion mixture into a food processor or blender and chop/puree until it is your desired consistency. I like it to be thick enough where you can differentiate what is onion and what is bacon, but you can also puree it into oblivion and make it into a spreadable paste.

Step 10

Transfer bacon jam to an air-tight container (I like to use a mason jar) and let cool. Store in the refrigerator until ready to use. Reheat before serving.