Sweet and Smoky Bacon Onion Jam

Bacon onion jam takes two favorite burger toppings and cooks them down into one sticky, spoonable spread. Onions slowly soften in rendered bacon fat, then simmer with brown sugar, cider vinegar and a splash of coffee until glossy and thick. The result is sweet, smoky, salty and tangy all at once, and it never slides off the bun the way strips of bacon can.

Spoon it over a classic backyard cheeseburger with sharp cheddar. If you like the onion technique, our guide to caramelized onions for burgers goes deeper.

1. Render the bacon. Cook the bacon in a large, heavy skillet or Dutch oven over medium heat, stirring often, until browned and crisp, 12 to 15 minutes.
2. Drain. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour off all but about 1 tablespoon of the fat.
3. Soften the onions. Add the onions to the pan and reduce the heat to medium-low. Cook, stirring occasionally and scraping up browned bits, until soft and golden, 20 to 25 minutes.
4. Add the garlic. Stir in the garlic and cook for 1 minute, until fragrant.
5. Add the liquids. Add the brown sugar, vinegar, coffee, maple syrup, thyme, pepper and red pepper flakes if using. Stir and bring to a gentle simmer.
6. Return the bacon. Stir the bacon back into the pan.
7. Simmer until jammy. Simmer gently, stirring every few minutes, until the liquid has mostly cooked off and the mixture is thick and glossy, 20 to 30 minutes. Add a splash of water if it gets too thick before the onions are very tender.
8. Pulse (optional). For a more spreadable jam, cool slightly and pulse a few times in a food processor.
9. Cool and store. Serve warm or at room temperature. Refrigerate leftovers in a covered container.

• Go low and slow. Rushing the onions over high heat makes them scorch before they get sweet.
• Watch the sugar at the end. As the liquid reduces, the jam can go from glossy to burnt quickly, so stir more often in the last 10 minutes.
• No coffee? Use water or low-sodium beef broth; coffee simply adds depth and a slightly bitter edge.
• Storage. This is not a canned jam. Refrigerate within 2 hours and use within 3 to 4 days, or freeze in small portions for up to 3 months. Warm briefly before serving.

Approximately 140 calories per serving. This is an estimate.