Peameal Bacon Sliders

Cut onion into 1/4-inch (5 mm) thick rings. In skillet, melt butter over medium heat; cook onion and half each of the salt and pepper until softened, about 8 minutes.

Add chicken broth; cook, stirring, until no liquid remains, 8 minutes. Set aside and keep warm.

In large bowl, combine maple syrup, mustard, and remaining salt and pepper; set aside.

In nonstick skillet, heat half of the oil over medium-high heat; cook bacon, in batches and adding more oil if necessary, turning once, until tender and golden, about 4 minutes. Cut each slice into 4 pieces. Add to maple mixture; toss to coat. (Make-ahead: Refrigerate onion and bacon mixtures in separate airtight containers for up to 24 hours. Reheat onions.)

Cut buns in half; broil, cut side up, on baking sheet until golden and toasted, about 1 minute.

In saucepan, warm bacon mixture over medium heat, 1 to 3 minutes. Stack 4 pieces bacon on each base of bun; top with onions then top half of bun. Secure with gherkin-skewered toothpick.