1 pound	thick cut bacon, cut in half-inch slices
2	sweet onions, quartered and thickly sliced
½ cup	dark brown sugar
1/3 cup	strong brewed coffee
½ cup	water
1 tablespoon	Balsamic vinegar
	kosher salt
	ground black pepper
[TO SERVE]
8 ounces	goat cheese
1	baguette, sliced and toasted

1. Cook bacon over medium high heat until just crisp, stirring frequently.
2. Remove bacon from pan and set aside. Pour out all but 1 tablespoon of bacon drippings.
3. Add onions to pan and cook for about 8-10 minutes.
4. Reduce heat to low. Add sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes.
5. Add coffee, water, and reserved bacon and continue to cook, stirring about every five minutes, until the onions are thick and jam-like, about 30 minutes.
6. Remove from heat and stir in balsamic vinegar. Taste for seasoning and salt if necessary.
7. Refrigerate for up to a week.
8. Bring bacon jam to room temperature before serving. Serve with goat cheese on toasted baguette slices.