- 1 pound bacon, chopped
- 2 medium onions, finely chopped
- 1/3 cup coffee
- 1/3 cup apple cider vinegar
- 1/3 cup brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme, plus 1 sprig to garnish
- 1 teaspoon smoked paprika
- 3/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, or to taste, optional
- Kosher salt, to taste, optional
- Crostini, assorted cheeses, and crackers, to serve
- Cook bacon in a large, heavy-bottomed skillet over medium heat until the bacon is crispy and the rendered fat begins to foam, about 10 minutes. Transfer the bacon to a paper towel lined baking sheet and discard of all but about 1 tablespoon of the bacon fat.
- Return the skillet to medium heat and pour over the onions. Cook until soft and beginning to brown, about 10 minutes.
- Add in the brown sugar, apple cider vinegar, coffee, garlic, thyme, smoked paprika, black pepper, and cayenne pepper-- if using. Stir and cook until the mixture is a warm brown and somewhat thickened, about 5 minutes.
- Finely chop the bacon. Then add the bacon back to the onion mixture and continue to cook until the mixture is dark reddish-brown and is jam-like in consistency, about 10 more minutes. If the mixture dries out as it cooks, add a couple of tablespoons of water at a time, as needed. Taste and season with kosher salt and adjust seasonings, as desired.
- Remove from heat. If too chunky or not jam-like, pulse briefly in a food processor or blender. Transfer to a large bowl or jar, garnish with a sprig of thyme, and serve at room temperature with crostini, assorted cheeses, and crackers.
- Prep Time: 10 mins
- Cook Time: 35 mins