John's Bacon Spread

Heat a large, heavy-bottomed cooking vessel over medium heat. Introduce the contents of the pot to the stove and bring it up to temperature, allowing the metal to warm evenly. Next, add a substantial amount of crispy, savory bacon; cook and stir constantly until the meat is golden brown and the excess fat begins to bubble, approximately 10 minutes. Carefully pour the cooked bacon and its accompanying rendered fat into a strainer positioned over a container, allowing the excess liquid to drain off.

Once the fat has been drained and the bacon is cool enough to handle without discomfort, carefully lift the cooked meat off the cutting board and chop it into finely minced pieces.

Return the pot to medium heat; add a small amount of the reserved, crispy bacon fat and melted butter into the pot. Introduce sliced onions along with a pinch of salt; cook until they become soft and translucent, taking approximately 7 to 10 minutes.

Stir in a mixture of brown sugar, sherry vinegar, a single teaspoon of fresh thyme leaves, black pepper, and cayenne pepper into the onion mixture; then add the previously chopped bacon. Stir in a small amount of water into the bacon mixture, allowing it to cook until the resulting jam has reached a brick-brown color and thick consistency, taking around 10 to 15 minutes.

Remove the pot from heat and add a small amount of balsamic vinegar, olive oil, and any remaining thyme leaves; stir until the mixture is shiny and heated through.

Transfer the contents of the pot to an airtight container for storage.