Caramelized Onion-Bacon Jam

In 4- to 5-quart Dutch oven, cook bacon until crisp; drain on paper towels, reserving drippings in Dutch oven. Crumble bacon; set aside.

Cook onions and shallots in bacon drippings over medium-low heat 15 minutes, stirring occasionally, or until golden brown and tender. Add brown sugar, vinegar, cider and thyme. Reduce heat to low; cook 40 minutes, stirring occasionally, or until thickened. Remove from heat; stir in bacon. Cool to room temperature. Store covered in refrigerator.