I will put words in here, as I didn’t realize this link, in another thread, lead to a new thread!
I made this a couple of weeks ago, used half the onions, and it was still very, very SWEET oniony flavor. To be honest, I don’t really taste bacon; to me it tastes like sweet onion jam, though all the underlying umami flavors are DEFINITELY there. The whole thing gels into something else that is more than the sum of it’s parts; which is the idea, I know. I just wish it tasted more like bacon!! Still, very yummy, and if you like it <most around me apparantly do not, but they are wusses> you are going to get addicted to it. 
Also, the smell…OMG!! We live in a condo, so it’s not a big place. But…holy cow. The whole neighborhood just smelled AMAZING the whole day and night after simmering this on the stove, which I did for about 3 hours. ANd…AND!!!..my sweetie, who has been smell-less for a month and a half due to some lingering cold-crap…not only could he smell it, BUT…apparantly our toilet paper, which he’s had to his nose every five minutes for the last month…
THE TOILET PAPER SMELLED LIKE BACON FOR 2 DAYS AFTERWARD!!
Now that, my friends, is a concept I need to figure out how to market. 
Off to Cafe Society.
Dang, that sounds good! I’ve made something similar a few times:
-Cook some bacon until crispy. Remove, leaving some fat in the pan.
-Cook some sliced onions in the fat until caramelized.
-Add figs (I’ve used fresh and dried–both work great) and cook until they’re very soft (takes longer for the dried ones; you may want to mince them first).
-Add some bourbon, and maybe some salt and pepper.
-Crumble the bacon and return to the pan.
We’ve served it with chevre and crackers for holiday parties, and it’s been a big hit.
OMG, Left Hand, that sounds so good! I’m going to bookmark this so that the next time I have a party to attend I’ll have something that Really. Stands. Out.
Thank you!
A blog post about that blog post - - with pictures.
You’re welcome–enjoy! (On rereading the recipe, I’m thinking that I cooked things down a little after adding the bourbon–otherwise you wouldn’t get the good effect of alcohol in the food, as it dissolves things nad helps the flavors blend.)