Cut the bacon into ½ pieces and add to a stockpot; cook until brown but still chewy, about 10 minutes

Using a slotted spoon, remove the bacon from the pan and set aside. Pour out but 1 tablespoon of bacon dipping but reserve for later

Add the onions and cook for about 8-10 minutes. Add the sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes; add the coffee, ½ cup of water and the reserved bacon and continue to cook, stirring every 5 minutes, until the onions are thick and jam-like, about 30 minutes

Remove from heat and add the balsamic. Taste for seasoning and salt if necessary