Ingredients
10
slices bacon
2
large red onions, cut in half, then sliced vertically
2
large sweet onions, cut in half, then sliced vertically
2
large shallots, cut in half, then sliced vertically
1/2
cup packed light brown sugar
1/2
cup cider vinegar
1/2
cup apple cider
1
tablespoon chopped fresh thyme leaves
1
teaspoon salt
Preparation
In 4- to 5-quart Dutch oven, cook bacon until crisp; drain on paper towels, reserving drippings in Dutch oven. Crumble bacon; set aside.
Cook onions and shallots in bacon drippings over medium-low heat 15 minutes, stirring occasionally, or until golden brown and tender. Add brown sugar, vinegar, cider and thyme. Reduce heat to low; cook 40 minutes, stirring occasionally, or until thickened. Remove from heat; stir in bacon. Cool to room temperature. Store covered in refrigerator.
