Caramelized Onion-Bacon Dip
Elizabeth Heiskell
Nathan Congleton/TODAY
print recipe
Rating:
2.851852 (27 rated)
Cook time:
Prep time:
Servings:
16

This dip is reminiscent of the French onion dip in a plastic tub that we used to have at parties when I was growing up.

Technique tip: Make sure you gently cook the onions and add a bit of salt, which will help pull out the moisture in the onion and intensify its sweetness.

Ingredients

    • 8 slices thick-cut bacon, chopped
    • 2 tablespoons canola oil
    • 4 large sweet onions, finely chopped (about 8 cups)
    • 2 tablespoons apple cider vinegar
    • Two 16-ounce containers sour cream
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 5 tablespoons finely chopped chives
    • Ruffled potato chips, to serve

Preparation

1. Cook the bacon in a large skillet over medium, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Reserve 3-4 tablespoons of drippings in the skillet.

2. Add the oil to the bacon drippings, and increase the heat to medium-high. Add the onions, and cook, stirring frequently, until softened, about 3 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until deeply browned and very soft, about 30 minutes. Spoon the onions into a large bowl. Stir in the vinegar. Let stand until cooled to room temperature, about 30 minutes.

3. Add the sour cream, salt, pepper, 1 cup of the bacon and 1/4 cup of the chives to the onions; stir until well combined. Top with the remaining bacon and chives. Serve chilled or at room temperature with the potato chips.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Football food: Make wings, caramelized onion dip and more

Play Video - 5:16