Bacon-Balsamic Strudel

• 4 slices hardwood smoked bacon, cut crosswise into 1/2-inch strips
• 1 large yellow onion, sliced
• 2 tablespoons balsamic vinegar
• 8 sheets (9x14 inches each) phyllo dough
• 2 tablespoons unsalted butter, melted

1. In large skillet over medium-high heat, cook bacon 6 to 8 minutes or until crisp. With slotted spoon, transfer bacon to small bowl. Reserve bacon drippings in pan. Reduce heat to medium-low; add onion and cook 25 to 30 minutes or until deeply caramelized. Stir in vinegar and bacon; cook 1 minute. Let mixture cool 15 minutes.
2. Preheat oven to 350u0b0. Place 2 sheets phyllo on work surface; brush with a little bit of butter. Repeat with remaining phyllo sheets, layering 2 sheets at a time. Leaving a 1-inch border, spread onion mixture evenly over phyllo. Starting at long end of phyllo, roll up phyllo with filling.
3. Place strudel, seam side down, on rimmed baking sheet; brush with remaining butter. Using a serrated bread knife, cut diagonally slits on top of strudel. Bake 35 to 40 minutes or until golden brown. Cool 10 minutes; cut strudel diagonally into thin slices and serve.

hardwood smoked bacon, yellow onion, balsamic vinegar, unsalted butter

Taken from food52.com/recipes/25162-bacon-balsamic-strudel (may not work)