Caramelized Onion and Bacon Dip

from ButterYum
adapted from Mad Hungry by Lucinda Scala Quinn

6 strips of bacon, chopped into bits
1/4 cup extra virgin olive oil
3 pounds yellow onions, diced
1 teaspoon Kosher salt
2 tablespoons white wine vinegar (I used seasoned rice wine vinegar)
1 1/2 cups real mayonnaise
1 cup sour cream
1/4 cup mild flavored vegetable oil (canola works well)
3 shallots, sliced thinly into rings

In a large skillet over medium high heat, cook bacon until brown and crispy; remove from pan and reserve; saving the rendered fat.  Add the olive oil to the rendered bacon fat, add onions and salt.  Reduce heat to low and slowly caramelize onions, stirring frequently, until deep golden brown (this can take up to an hour). Remove onions from pan and allow to cool.  In the same skillet over medium heat, cook the sliced shallots until they're caramelized; stirring frequently (add a little more oil if needed); reserve for garnish.

In a large bowl, whisk together the mayo, sour cream, and vinegar (definitely don't skip the vinegar - it elevates the flavor of this dip from so-so to phenomenal).  Stir in the cooled onions and bacon.  Garnish and serve.  Refrigerate leftovers (great spread for sandwiches).  Enjoy!
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