By Chef Casey Walcott
Ingredients
2 pounds bacon
3 large red onions (1/2 inch julienne)
2 cups sugar
2 cups balsamic vinegar
1/4 cup picked and chopped thyme
1 t garlic, chopped
1 t salt
1/2 t pepper
CCP Instruction(s):
Cook bacon until just brown and crisp (reserve 1/2 cup bacon fat)
Combine all ingredients (expect bacon) and cook 75% or syrupy
Let cool 5 minutes
Puree bacon, bacon fat, and sauté mixture until smooth with small chunks
of bacon
