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Caramelized Onion and Bacon Dip

Source of Recipe

From "Mad Hungry: Game Day Food" by Lucinda Quinn


Recipe Introduction

"If you love — yet hate — that packaged onion-soup-mix dip, this is the recipe for you. It is a richer, deeper-flavored, cleaner-ingredient excuse for a potato chip-dipping marathon. Or smear it over flatbreads for a classier affair. The dip can be refrigerated for up to three days."

List of Ingredients

â—¦ ¼ cup extra-virgin olive oil
â—¦ 3 pounds yellow onions, halved lengthwise and thinly sliced, crosswise
â—¦ 1 teaspoon coarse salt
â—¦ 2 tablespoons white wine vinegar
â—¦ 5 ounces bacon, chopped
â—¦ 1 ½ cups mayonnaise
â—¦ 1 cup sour cream
â—¦ ¼ cup safflower oil (optional; for garnish)
â—¦ 3 shallots, thinly sliced into rings (optional; for garnish)


Recipe

Heat a large skillet. Add the olive oil. When it shimmers, add the onions and salt and cook over low heat, stirring occasionally, until the onions are deep golden in color, 45 minutes to 1 hour; add a little water if needed to prevent sticking. Add the vinegar during the last minute of cooking. Let cool.

Meanwhile, cook the bacon in a small skillet until it has rendered its fat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate; reserve the fat in the pan if you will be frying the shallots. Let the bacon cool.

Stir together the mayonnaise, sour cream, onions, and bacon in a large bowl.

For the optional garnish:
Add the vegetable oil to the skillet with the bacon fat and heat over medium-high heat until the oil shimmers. Add the shallots, lower the heat, and cook, stirring occasionally, until golden brown, about 2 minutes. Drain the shallots on a paper towel-lined plate.

Garnish the dip with the fried shallots, if using, and serve.

Makes 2 cups