An addictive cracker topper great for entertaining, or enjoying on your own with a Camembert or brie.

4 slices of thick bacon
4 large yellow onions , halved and sliced in ¼ ” slices
1 tbs. kosher salt
2 cups apple cider
¼ cup sherry vinegar
¼ cup brown sugar
10 sprigs thyme
2 tbs. black pepper
Camembert or Brie

Original recipe found at: tastykitchen.com

  1. Heat a dutch oven or a large heavy sauce pam on medium heat.
  2. Cook the bacon until it’s just crisp, then remove the slices and set aside, leaving all the rendered fat in the pan.
  3. Add the onions and salt to the pan; reduce the heat to medium, cover the pan, and cook until the onions soften (about 15 minutes).
  4. Chop the bacon fine and add it and the remaining ingredients to the pan.
  5. Cook uncovered until the liquid is reduced to almost nothing, stirring occasionally (about an hour).
  6. Reduce the heat to low and continue cooking until the onions are rich medium brown color, stirring frequently (about 10 minutes). If it starts looking too dry, add water ¼ cups at the time.
  7. Serve with our Mini Multigrain Croccantini.
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