I have made this dip twice now and boy, is it delicious! It is quickly becoming my new favorite dip which is perfect timing since football season is upon us. It has few ingredients but is a bit time consuming since caramelizing onions takes nearly an hour. Trust me though, it is worth the time. Crunchy bacon, sweet caramelized onions, fresh scallions… mmm, I wish I had some leftover so I could eat some right now! However it got devoured yesterday at our Broncos vs. Seahawks football party (and we will not discuss the game’s outcome, thank you very much).
Caramelized Onion and Bacon Dip
Recipe courtesy Cooks Illustrated Cookbook (best cookbook we own!)
Makes about 4 cups
- 1 Tablespoon unsalted butter
- 1 Tablespoon vegetable oil
- 1 teaspoon brown sugar
- ½ teaspoon salt
- 4 medium-sized yellow onions (about 2 lbs) – halved and sliced head-to-root into ¼-thick pieces
- 6 slices thick cut bacon
- 1 ½ cups sour cream
- 4 scallions, minced
- 1 teaspoon cider vinegar
- Salt and pepper
Start with heating the butter and oil over high heat in a 12-inch dutch oven. Stir in the sugar and salt. Add onions and stir to coat. Cook, stirring occasionally, until onions begin to soften and release moisture, about 5 minutes. Lower the heat to medium-low and cook, stirring frequently, until the onions are deeply browned and slightly sticky, about 45 minutes. Remove from heat and add 1 Tablespoon water and freshly ground pepper.
While the onions are cooking, cut the bacon into ¼-inch thick pieces. Cook the bacon in a nonstick pan over medium heat until crisp, about 8 minutes. Transfer the bacon to a paper towel lined plate and let cool.
Transfer the caramelized onions to a cutting board and chop into coarsely sized pieces. In a large bowl combine the onions, bacon, scallions, sour cream, and cider vinegar. Season with salt and pepper. Eat!