In a large skillet, fry the bacon over medium-high heat.Add
the sugar and cook for another 2–3 minutes, then mix in the Melinda’s Chipotle Ketchup. Turn the stove to medium and keep the mixture moving until the ketchup bubbles. Take off the heat, scrape into a bowl, and let the jam cool at room temperature.
Once it’s crispy, remove the bacon from the pan and set aside.
Then, using the rendered bacon fat, sauté the onions over medium heat until they caramelize, 10–12 minutes. (Stir every few minutes and scrape up all the browned bits as you go.)