1lb.bacondon't get maple, it will make it too sweet
5tbs.dark brown sugar
2 1/2cupschicken stockdivided
1tsp.black pepperskip if you used peppered bacon
Cut bacon into 1/4 inch pieces. Cook over medium-high heat in a dutch oven until crisp. Remove from the dutch oven to a paper towel-lined plate with a slotted spoon.
Discard all but 2 tablespoons of bacon grease. Reduce heat to medium and add diced onion and 1/2 cup of chicken broth. Cover and simmer for 15 minutes.
Remove lid and increase heat to medium-high. Cook onions for about 10 mins, stirring often, until most of the liquid has evaporated and the onions are starting to stick to the bottom of the pot. Add 1/4 cup of chicken stock and scrape the bottom of the pot to remove stuck-on bits.
Cook the onions again, stirring often, until the pot is almost dry and the onions are starting to stick to the bottom of the pot. About 8 minutes. Add 1/4 cup of chicken stock, scraping the bottom of the pot to remove stuck-on bits. Repeat this step two or more times, or until the onions are dark brown. About the color of milk chocolate.
Add brown sugar, remaining 1 cup of stock, vinegar, soy sauce, black pepper, thyme, and bacon, stir until fully combined. Simmer uncovered on low, stirring often, until reduced to a jam consistency. About 20 minutes. Let cool and add to a resealable container.