Chef notes
Growing up, whenever my parents had company, they would make onion dip. They always used a soup package mix — and, don't get me wrong, it's delicious in its own right — but I prefer this homemade version. The Bacon and Caramelized Onion Topping adds a subtle salty and sweet flavor that you just don't get from the packaged stuff. When I'm feeling extra bougie, I'll sprinkle some shredded mozzarella on top and throw it in the broiler until crispy.
Technique tip: Cook onions low and slow for optimal caramelization Bacon and Caramelized Onion Topping can be stored in the refrigerator up to 1 week. Warm before using.
Swap option: Use crème fraîche instead of sour cream.
Ingredients
- 1 tablespoon unsalted butter
- 1/2 pound bacon, cut into 1/2-inch pieces
- 8 cups yellow onions, sliced into 1/4-inch half-moons (about 2 pounds)
- Kosher salt
- 1/2 cup Bacon and Caramelized Onion Topping, roughly chopped (recipe above)
- 1 (16-ounce) container full-fat sour cream
- 1/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Crackers and/or crudité, for serving
Preparation
For the bacon and caramelized onion topping:
1.In a large heavy-bottomed sauté pan, melt the butter over medium heat. Add the bacon and cook, stirring often, until crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
2.Add the onions and stir to coat with the fat. Cover and steam for 10 minutes. Add 1/2 teaspoon of salt and stir with a wooden spoon, scraping any brown bits from the bottom of the pan. Cook, stirring often, until deep golden brown, about 50 minutes.
3.If the onions begin to stick to the bottom of the pan, add a couple tablespoons of water to deglaze. Remove from the heat, stir in the bacon and adjust the seasoning, to taste. Keep warm until ready to serve.
For the dip:
In a large bowl, stir the Bacon and Caramelized Onion Topping, sour cream, mayonnaise, garlic powder and onion powder until well-combined. Transfer to a serving bowl and refrigerate overnight to allow the flavors to meld. Serve cool with crackers and/or crudité.
