Ingredients

  • 4 slices applewood-smoked bacon, sliced into 1/2-inch pieces
  • 1 large red onion, halved and thinly sliced
  • 1/3 c. Traditional Balsamic Vinegar
  • 1/2 tsp Dijon mustard
  • 1/3 c. water
  • Salt and Pepper

Instructions

  1. Heat a large sauté pan (that has a cover) over medium-high heat.
  2. Add the bacon and cook until brown but not crispy. (About 8 minutes)
  3. Remove the bacon from the pan and drain on a towel-lined plate.
  4. Drain off all but 2-3 tablespoons of the bacon grease and stir in the onions, 1/4 tsp of salt, and a pinch of black pepper.
  5. Cover the pan and cook the onions for 2 minutes.
  6. Uncover the pan and add a splash of water, scraping off the bits off the bottom with a spatula. Recover the pan and cook the onions for 10 minutes, stirring occasionally, until the onions are soft and lightly brown.
  7. Next, stir in the balsamic vinegar, Dijon mustard, water, and cooked bacon and bring the mixture to a simmer.
  8. Simmer uncovered until the sauce thickens and is almost completely absorbed.
  9. Serve over your favorite burger with cheddar cheese or cover and refrigerate up to 2 days before you need it!!