Roasted Onion and Bacon Dip

By raegrifftie

Ingredients

• Roasted Onions
• 6 medium yellow onions halved crosswise, root and stem ends X'd twice (see illustration below)
• 1 tablespoon olive oil
• Dip
• 6 - 8 slices bacon, cooked crisp and drained, crumbled
• 2 cups sour cream
• 2 1/4 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon celery seed
• 3 tablespoons chopped fresh chives
• 1/2 teaspoon table salt
• Ground black pepper

Details

Servings 3
Adapted from cooksillustrated.com

Preparation

Step 1

1. Adjust oven rack to lowest position and heat oven to 400 degrees. Line a baking sheet or jelly roll pan with aluminum foil; rub foil with oil. Place onions cut side down on baking sheet. Roast until dark brown around bottom edge and tender when pierced with thin skewer or knife tip, about 30 minutes. Transfer pan to rack; let onions rest for 5 minutes before lifting off pan with metal spatula. Let onions cool then peel and chop fine.

2. Mix all ingredients (including onions) in medium bowl. Serve immediately or chill.