How: Cook 2 pounds chopped bacon in a large skillet over medium heat until crisp. Drain, reserving 2 tablespoons bacon fat. Add reserved fat to skillet with 2 cups sliced onions. Cook over medium-low heat until sticky and caramelized, about 15 minutes. Add 1 cup maple syrup, 1/2 cup apple cider vinegar, and 1/4 cup bourbon. Simmer over medium heat until the liquid has a syrup-like consistency, about 20 minutes. Let cool slightly, transfer to a food processor, and pulse until bacon is finely chopped. Can be refrigerated for up to 2 weeks.
Source: Hannaford fresh Magazine, November - December 2015