Bacon Jam

1 package bacon (1 lb)
2 12-oz yellow onions, chopped
1 teaspoon salt
1/2 tsp. dried thyme
1 tsp freshly ground black pepper
1/4 cup apple cider vinegar
1/4 cup brown sugar or maple syrup (I use brown erythritol)
1/2 cup water
Ground cayenne pepper, depending on how much kick you want
2 tsp. balsamic vinegar

Mince bacon and fry over medium low heat until crispy and dark.  Add onions and cook until translucent.  Add remaining ingredients and cook down slowly, stirring frequently until mixture has cooked down into a lovely gloppy jam-like mass.  Adjust seasonings and puree a bit with a boat motor if you like to establish a smoother consistency.  Serve warm or at room temperature. Phenomenal on hamburgers.