1.   Cut the bacon into about 1 inch or 2.5 cm sections. Heat a skillet over medium heat and when sizzling drop in the bacon. Let fry for a minute and then start separating the pieces. Sprinkle the sweetener on top and toss to combine well. While frying, toss frequently to ensure all pieces are browning properly. Fry to a crispy stage. Use a slotted spoon to scoop out the bacon pieces. Reserve the bacon fat

2.   Reduce the heat to medium low. Toss the chopped onions into the pan. Caramelize the onions, tossing frequently

3.   Return the bacon to the skillet. Add all the rest of the ingredients (order does not matter): balsamic vinegar, salt, pepper, smoked paprika and thyme leaves, garlic. Cook, tossing frequently until most of the onion has been reduced. OPTIONAL – add the cilantro / coriander and toss to combine. Cook for 1 minute and remove from heat, transfer to a bowl to prevent over cooking of bacon

4.   Store in an airtight container in the refrigerator for up to 2 weeks. Alternatively freeze in 1 tbsp scoops for future use. Frozen will last for several months. Enjoy!