1 large sweet onion (about 1 pound), sliced into rings about ¼” thick
1 large jalapeno, sliced
1 tbsp butter, skip if your bacon is fatty
¼ cup brown sugar, packed
¼ cup beer
2 Tbsp. strong coffee or 2 Tbsp water with a light ½ tsp. of instant coffee dissolved
1 ½ tsp. balsamic vinegar, we use apricot infused balsamic vinegar
Heat cast iron skillet over medium heat.
Cut bacon into 1-inch pieces and toss into heated pan. Stir frequently to break up pieces of bacon that are stuck together and keep from browning. You want to release the oils in the bacon fat, but keep meat from becoming crispy brown. Once bacon is cooked to a chewy texture, spoon from pan, place in a small bowl, and set aside. Keep bacon fat in the bottom of the pan.
Add onions and stir to coat with bacon fat. If you don’t have enough bacon fat to coat onions, add 1 tbsp of butter.
Once onions are coated, add jalapeno slices and brown sugar, stir to coat and continue cooking over medium low heat for 8-10 minutes. Adjust heat if necessary to keep onion mixture from browning.
Next, add beer, coffee, balsamic vinegar, and bacon. Scrape all remaining bacon fat from bowl into onion mixture. Continue cooking onions on medium low heat until onions are soft, but now mushy.
Turn heat up to medium to reduce liquid. Stirring frequently as liquid begins to thicken. Cook until thick and jammy. Onions will take on a rich brown color from the sauce in the last few minutes of cooking.
Remove from heat and serve immediately or store covered in refrigerator up to 3 days.
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