hot caramelized onion dip.

Well, hello. It occurred to me that the Super Bowl is this weekend – as if the 100s of blog posts listing 1,000s of game-worthy recipes weren’t hint enough – and I thought I might add just one more dip to the mix. Now, let’s be honest here: I live in the South. We, for the most part, could not care less about professional football. Gone are the days of watching for the commercials, seeing as how you will see any that are worth a dang before or after it. We’ll probably watch it just because it’s the last football of the season, and man we like having football on in our house.

I actually made this dip for Christmas Eve, and it was a huge hit. It’s rich, so it may not look like much when you make it, but it’s more than enough for 8-10 people. I served it with wavy chips, but you could do pita chips or even veggies if you were so inclined.

hot caramelized onion dip

Caramelized Onion Dip
adapted via Coastal Living

4 applewood-smoked bacon strips, chopped into small pieces
2 Spanish onions (about 1 pound), halved and thinly sliced
1/4 tsp sugar
1/4 tsp sea salt
1 tbsp sherry vinegar
1/2 tsp minced fresh thyme (optional)
4 oz. Gruyère cheese, shredded
1/2 cup sour cream
1/2 cup mayonnaise (light works)
1/4 teaspoon freshly ground black pepper

Preheat oven to 400°.

Fry bacon pieces in a large skillet over medium heat until crisp. Drain on paper towels and set aside. To the grease, add onions, sugar, and salt. Cook, stirring occasionally, 8 minutes or until onions soften and just begin to turn golden. Reduce heat to medium-low, and cook, stirring often, 20 minutes or until onions turn deep golden brown. Stir in vinegar, scraping bottom of skillet to deglaze pan. Cook, stirring often, until vinegar is reduced by half. Stir in thyme.

Combine cheese and next 3 ingredients in a medium bowl. Stir in onions and bacon. Transfer to a 2-cup baking dish.

Bake 20 minutes or until mixture bubbles and top is lightly golden.

This recipe originally called for cooking the bacon and the onions in separate pans, using butter and oil for the onions. In an effort to make my life easier, I cooked it all in the same pan, using the bacon fat in lieu of the butter/oil combo. You may certainly go either way, though I’m not sure why you would dirty two pans. Suit yourself!

I actually do know who’s playing Sunday, thankyouverymuch,


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