Caramelized Onion and Bacon Dip
From Martha Stewart
Hi everyone! How was your Friendsgiving this year??? Based on some very unscientific asking around and Facebook stalking, I’m under the impression that the Friendsgiving phenomenon has become quite popular. My friends and I started celebrating an early Thanksgiving among friends last year, and it may well be one of my favorite parties of the year. This year we made the very wise decision to move the festivities from the Sunday before Turkey Day to the Saturday, and as a result the wine was reallllyyyy flowing this time. Sometime before the event morphed into a dance party, we all scarfed down a whole host of Thanksgiving delicacies. This dip, along with our famous pimento cheese, was our contribution to the appetizer table. If you like that pre-packaged onion dip from the sour cream aisle, this will rock your socks off. Best of all, it gets even better the next day, so it’s perfect for hectic holiday times!
- 2 bacon strips, chopped
- 2 Tbsp olive oil
- 1 1/2 lbs yellow onions, peeled, halved and thinly sliced
- 1/2 tsp coarse salt
- 1 Tbsp white wine vinegar
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 2 Tbsp vegetable oil
- 1 1/2 small shallots, halved and thinly sliced
- toasts, vegetables or sturdy crackers or potato chips, for serving
- Cook bacon in a small skillet over medium heat until crispy. Use a slotted spoon to remove bacon to drain on a paper towel-lined plate. Leave bacon fat in pan, remove from heat and set aside.
- Heat a large skillet over medium heat. Add olive oil, onions and salt. Cook 15 minutes, stirring occasionally, until onion starts to soften.
- Reduce heat to medium-low. Cook 50 minutes, stirring occasionally, until onions are very tender.
- Cook an additional 10 minutes, stirring frequently, or until onions are brown and caramelized. In the last minute of cooking, add the vinegar and stir to combine. Allow to cool to room temperature.
- Dump the onions onto a cutting board and chop away, so that they’re in little pieces instead of long, unwieldy strings. Alternatively, dump them into a bowl and have at them with kitchen scissors.
- In a large bowl stir together mayo, sour cream, bacon and onions.
- Add vegetable oil to the small skillet with the bacon fat. Heat over medium-high. Test if it’s hot enough: drop one shallot slice in and see if it sizzles on contact. Once it’s hot enough, add all the shallots and cook until good and frizzled, stirring occasionally. Use a slotted spoon to remove the shallots to a paper towel-lined plate.
- Top dip with shallots and serve.
Makes about 2 cups of dip.