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Dips: Double Onion, Bacon and Sour Cream Dip

Source of Recipe

unknown


List of Ingredients

2 pounds onions
1 tablespoon olive oil
1 teaspoon light brown sugar
1/2 teaspoon salt
black pepper
6 slices thick-sliced bacon
4 scallions -- minced
3/4 cup light sour cream
3/4 cup nonfat sour cream
1 teaspoon apple cider vinegar
salt and pepper



Recipe

Cut the onions in half from tip to root, peel and then cut into 1/4" thick
slices.

Place the oven rack in the highest position and begin heating to 425°F.

Heat the oil in a large, heavy-bottomed skillet over high heat until hot,
but not smoking. Stir in the sugar and salt. Add the onions, stirring to
coat. Cook, stirring occasionally, until the onions begin to soften,
about 5 minutes. Reduce the heat to medium and cook, stirring frequently,
until the onions are deeply browned, slightly sticky and equal to 1 cup,
about 40 additional minutes (Adjust the heat to keep the onions from
either cooking too fast or not beginning to brown in the first 20
minutes). Remove the skillet from the heat and quickly stir in 1
tablespoon of
water. Season to taste with pepper. Cool.

While the onions are cooking, line a jellyroll pan with heavy-duty foil
and place an oven-safe wire rack in the pan. With a sharp knife, trim most
of the fat from the bacon slices, place the slices on the rack and bake
for 10-12 minutes. Using tongs, turn the bacon slices over and bake for
10-12 minutes more or until golden brown. Drain on paper towels; when
cool, trim, discard most of the remaining fat and mince.

Chop the cooked onions and add to a large mixing bowl, along with the
scallions, sour cream, vinegar, and bacon. Season to taste with salt and
pepper and serve.