Preheat oven to 425°F.
Heat a skillet over medium-high heat with a drizzle of EVOO. Add bacon and lightly brown. Add onions and garlic, and season with coarse black pepper. Cook until very tender.
Remove half the bacon and onions to a mixing bowl, add seasoned breadcrumbs and moisten them with about 1/2 cup of chicken stock, stir to combine.
To the remaining onions in pan add vinegar, syrup, sugar, Worcestershire, ketchup and remaining 1/2 cup stock. Stir to combine and reduce heat to low to let thicken. Once it’s thick enough to coat a spoon, turn off heat and keep warm.