This is a slowcooker recipe that makes about 4 cups (2 pints)
2 lbs. bacon cut up - I use kitchen scissors and just cut the slab into approx. 1"-1.5"
4 medium or 2 large onions sliced and diced - any type will do, but when Vidalia are in season they're the best
3 cloves garlic peeled and smashed
1 1/2 Tbsp fresh Thyme or about 3/4 Tbsp dried
1/2 cup apple cider vinegar
1 cup packed brown sugar
3/4 cup brewed coffee
In a large skillet cook the bacon in batches until crispy. Remove and let drain on paper towels.
Pour off most of the bacon drippings, leaving a couple of tablespoons worth in pan.
Then add the onions and garlic to the pan and cook well, stirring often, until they turn translucent.
Transfer onion/garlic mix to slowcooker, add the Thyme, vinegar, brown sugar and coffee to the slowcooker.
Crumble up the bacon and add to cooker. (my original recipe says to chop it. Takes to long. I just rub the bacon between my hands over the pot.)
Cover the slowcooker and cook on high for 2 1/2 hours. Then remove the cover and continue to cook on high until the onions are caramelized, about another hour.
Let cool and then store in refrigerator, will keep for up to 4 weeks. It will thicken up as it cools.
I always cut this recipe in half, which works just dandy. and i only need a pint jar to put it in.
This condiment can be spread on crackers and sandwiches, or as a dinner table spread to go with your meat dish. Use your imagination!
Enjoy
Udokas
