Bacon-Onion Jam

 I love this!  I've served it as a side with pork tenderloin and hamburgers, but it could also go beautifully with beef, chicken or even duck.

Another great Trisha Yearwood recipe.  She is a great source for home-style deliciousness, also known simply as Southern cooking.

4 servings
8 calculated points

Ingredients

• 2 tablespoons olive oil
• 1 large red onion, diced
• 8 ounces thick-cut bacon, cut into large chunks or thick lardons
• 2 sprigs fresh thyme
• ⅓ cup brown sugar
• ¼ cup strong brewed coffee
• 1 tablespoon apple cider vinegar
• 
  

Directions

Heat the oil in a cast-iron pan on medium heat; add the onion and cook until beginning to brown, 5 to 7 minutes. Add the bacon and thyme and reduce the heat to low. Cook for 10 to 12 minutes, then transfer the bacon and onion from the pan with a slotted spoon into a small saucepot. 

Put the saucepot with the bacon-onion mixture over medium-low heat and add the brown sugar and coffee. Cook the mixture down to a thick consistency, 25 to 30 minutes. Stir in the apple cider vinegar.