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Caramelized Onion and Bacon Dip

Source of Recipe

From "Martha Stewart's Appetizers" by Martha Stewart


Recipe Introduction

"Onion dips have a long history among American home cooks, perhaps none as well-known (or beloved) as the one made famous by the soup mix. This version takes the starter to a different level, with the flavor of caramelized onions mingling with the equally delectable taste of crisp bacon. Fried shallot rings are an optional garnish, but they cook in mere minutes and add another winning dimension to the dish."

List of Ingredients

◦ 2 tablespoons extra-virgin olive oil
◦ 3 pounds yellow onions (about 8 large), halved and thinly sliced
◦ Coarse salt and freshly ground pepper
◦ � cup red wine vinegar
◦ 1 tablespoon chopped fresh thyme leaves
◦ 4 slices bacon, chopped
◦ 1 package (8 ounces) cream cheese, room temperature
◦ 1 cup sour cream
◦ Safflower oil, for frying
◦ 4 shallots, thinly sliced into rings


Recipe

Heat olive oil in a medium heavy-bottomed pot over medium-high until hot but not smoking. Cook onions, stirring occasionally, until soft and golden, about 15 minutes. Cover; reduce heat to low. Cook, stirring occasionally, until browned and caramelized, about 40 minutes.

Raise heat to medium, and season onions with salt. Stir in vinegar; simmer until mixture is dry. Stir in thyme; remove from heat. Let cool slightly, then coarsely chop onions.

Meanwhile, cook bacon in a small skillet, stirring occasionally, until fat has been rendered, 3 to 4 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Beat cream cheese in a bowl until smooth. Fold in sour cream, caramelized onions, and bacon; season with salt and pepper. Refrigerate, covered, at least 1 hour.

Heat � inch safflower oil in a small saut� pan over medium until shimmering. Working in three batches, fry shallots, stirring occasionally, until golden brown, about 2 minutes. Use a slotted spoon to transfer to paper towels to drain; season with salt. Garnish dip with shallots and serve.

Serves 8






❧ Make Ahead:
The dip can be refrigerated, covered, up to 3 days; top with fried shallots just before serving. Fried shallots will keep up to 1 week at room temperature in an airtight container.