- 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
- Heat a large sauté pan (that has a cover) over medium-high heat.
- Add the bacon and cook until brown but not crispy. (About 8 minutes)
- Remove the bacon from the pan and drain on a towel-lined plate.
- 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.
- Cover the pan and cook the onions for 2 minutes.
- 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.
- Next, stir in the balsamic vinegar, Dijon mustard, water, and cooked bacon and bring the mixture to a simmer.
- Simmer uncovered until the sauce thickens and is almost completely absorbed.
- Serve over your favorite burger with cheddar cheese or cover and refrigerate up to 2 days before you need it!!