1 pound pepper bacon, chopped
2 large sweet onions, thinly sliced
½ teaspoon fine sea salt
½ teaspoon black pepper
½ teaspoon cinnamon
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ cup packed brown sugar
2 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
Cello Cheddar Cheese WhispsⓇ
- In a Dutch oven or large saucepan cook bacon over medium heat until rendered and crisp. Pour bacon into a sieve set over a bowl and let drain.
- Pour 2 tablespoons bacon fat back into the Dutch oven and add onions and salt. Cook, stirring frequently, until softened and well-browned, about 20 minutes. Stir in pepper, cinnamon, cayenne, cloves, brown sugar, apple cider vinegar, and ½ cup water. Stir in bacon. Simmer until reduced to a thick, jammy consistency.
- Stir in balsamic vinegar and stir until combined. Cool completely before serving. To store, keep refrigerated, but bring to room temperature before serving with WhispsⓇ.