Bacon, Scallion and Caramelized Onion Dip

By norsegal8

Ingredients

• 1/2 tablespoon unsalted butter
• 1/2 tablespoon vegetable oil
• 1/4 teaspoon table salt
• 1/2 teaspoon light brown sugar
• 1 pound onions, root end cut off, halved pole to pole, peeled, and sliced 1/4 inch thick across the grain (see related tasting for type preferences)
• 1/2 tablespoon water
• Ground black pepper
• 3 slices bacon (about 3 ounces), cut into 1/4-inch pieces
• 2 scallions, minced
• 1/2 teaspoon cider vinegar
• 3/4 cup sour cream

Details

Servings 2

Preparation

Step 1

1. Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.) Off heat, stir in water; season to taste with pepper. (Can be refrigerated in airtight container for up to 7 days.)

2. Fry 3 slices (about 3 ounces) bacon, in small skillet over medium heat until crisp, about 5 minutes; remove with slotted spoon to paper towel–lined plate and set aside.

3. Combine caramelized onions, cider vinegar, scallions, sour cream, and bacon in medium bowl. Season to taste with salt and pepper and serve. (Can be refrigerated in airtight container for up to 3 days.)