1 1/2 lbs. Daily’s® Thick Cut Bacon
2 Vidalia or sweet yellow onions, sliced thin/julienne
3 Garlic cloves, smashed
1/4 cup Bourbon or rum
2 Tbsp. Sherry vinegar
1/4 cup Light brown sugar
1/4 cup Maple syrup
1 tsp. Kosher salt
1/4 tsp. Ground black pepper
1/4 tsp. Crushed red pepper
1 tsp. Vanilla extract
Preheat oven to 400 degrees. Align bacon slices in a single layer on baking sheet. Bake for 15 minutes, or until the bacon starts to get crispy. Transfer to paper towels to drain and set aside, reserving 2 tablespoons of the bacon grease.
Add the bacon grease to a large skillet and heat over medium-low heat, then add onions. Stir to coat with the bacon grease. Allow to cook very slowly for approximately an hour, stirring and scraping any brown/black bits every 5-10 minutes. Add the garlic about halfway through.
Once the onions are a rich, deep brown color, deglaze the pan with the bourbon or rum, scraping the pan as the liquid dissolves. Add the remaining ingredients (except bacon). Stir until a thick glaze forms, around 5 minutes.
Add the onion mixture and bacon to a food processor and pulse until coarsely chopped.
Use immediately, or refrigerate for up to 7 days in a jam jar or other air tight container.