In a large skillet or dutch oven fry the bacon until crisp and nicely browned. Remove the bacon, but reserve the drippings.

Saute the onions in the drippings, add a little olive oil if necessary. Season with a pinch of red pepper flake if you like a little heat.

When the onions have softened and changed color slightly, add a splash of vinegar to help cut the fattiness. Then toss in the chopped broccoli and turn so it's well coated. Cook until crisp tender. Remove from the heat.

Return the bacon to the pan. Stir in the almonds, mayonnaise and cheese.

Season with salt and pepper.