Ingredients
1/2 pound smoked slab or thick-cut bacon, cut into 1/4-inch dice
4 medium Vidalia or other sweet onions (about 2 pounds), halved and cut into 1/4-inch-thick slices
1 tablespoon sugar
1/4 cup brandy
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch of red-pepper flakes
1/2 cup dried apricots (about 4 ounces), finely chopped
3 tablespoons fresh thyme leaves
Walnut Tartlet Shells
1/2 pound Taleggio cheese
Preparation
Line a plate with paper towels. Place a large sauté pan over medium heat, and cook the bacon until slightly crisp, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside. Reserve 2 tablespoons bacon grease in pan.
Add onions and sugar to sauté pan. Cook over medium heat, stirring occasionally, until caramelized and dark brown, about 40 minutes. Add brandy; stir with a wooden spoon.
Add salt, black pepper, red-pepper flakes, apricots, and cooked bacon; stir to combine. Cook until all liquid has evaporated. Add 2 tablespoons thyme leaves. Remove pan from heat, and set onion mixture aside.
Heat oven to 350 degrees. Arrange the tartlet shells on a baking sheet. Cut cheese into 24 equal pieces, and place one slice on each tartlet shell. Top cheese in each shell with 1 tablespoon reserved onion mixture.
Transfer baking sheet to oven, and cook until cheese has melted, 8 to 10 minutes. Remove from oven; sprinkle with remaining tablespoon thyme leaves. Serve immediately.
