Roasted Bacon with Caramelized Onion

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

   Tip: Using parchment paper prevents the bacon from sticking and makes washing up much easier.

2. 2

   Arrange the bacon strips in a single layer on the prepared baking sheet, leaving space between each strip so they cook evenly.

   Tip: Don't overlap the bacon as it won't crisp up properly in crowded areas.

3. 3

   Place the baking sheet in the oven and roast the bacon for 12-15 minutes until it reaches your desired crispness level.

   Tip: Check at the 12-minute mark to avoid burning, as bacon thickness varies.

4. 4

   While the bacon cooks, heat olive oil in a large skillet over medium heat and add the sliced onions, garlic, and thyme sprigs.

   Tip: Don't rush this step; slow cooking creates the best caramelization.

5. 5

   Cook the onion mixture for 15-18 minutes, stirring occasionally, until the onions become deep golden brown and very soft.

   Tip: Lower the heat if the onions start to brown too quickly to prevent burning.

6. 6

   Once the onions are caramelized, stir in the balsamic vinegar and maple syrup, cooking for an additional 2 minutes.

   Tip: The vinegar and maple syrup add depth and a slight sweet-tangy flavor.

7. 7

   Remove the bacon from the oven and transfer to a paper towel-lined plate to drain excess fat for a few minutes.

   Tip: Save a tablespoon of bacon fat to toss with the onions if desired for extra flavor.

8. 8

   Roughly chop the cooled bacon into bite-sized pieces and gently fold into the caramelized onions.

   Tip: Folding gently keeps the crispy bacon texture intact.

9. 9

   Season the mixture with sea salt, black pepper, and red pepper flakes if using. Serve warm or at room temperature.

   Tip: This dish can be made ahead and reheated gently before serving without losing too much crispness.