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To cut the bacon into a small, even dice, try freezing it for an hour beforehand. Makes about 2 cups.
Ingredients
1 teaspoon olive oil
1 cup finely diced applewood smoked bacon (about 4 slices)
4 cups cippolini onions, peeled and sliced thinly into half-moons
Salt and freshly ground pepper
1 teaspoon thyme leaves
1 tablespoon sherry vinegar
Directions
In a medium-sized saute pan, warm the olive oil over medium heat. Saute the bacon just until crisp. Add the cippolini onions, toss to coat in the fat, and saute with a pinch of salt until tender and golden, about 20 minutes.
Pour off any grease. Season with salt and pepper. Add thyme and sherry vinegar. Serve warm.
