Like a lot of chefs, bacon is one of the few foods I could probably never give up. Nothing really can substitute for it, and I use it in everything including sweets. (Candied bacon? Don’t knock it until you’ve tried it.)
So I will be stocking up on Brookshire’s own bacon this week, thanks to the special (2 packages for $7) deal we have going.
Because we use so much bacon in my house, I often cook two or three packages at a time, drain it, crumble it and freeze it. Then, we’ve got instant, homemade bacon bits, ready to thaw out quickly for salads, baked potatoes, omelets or to use in recipes like this dip. It’s good with crackers, chips or, if you want to be a little bit healthier, raw veggie sticks.
By the way, this may be one of the few recipes I’ve ever made in which you could possibly over-caramelize the onions. If the onions are too caramelized, the dip will be a little too sweet in my opinion. So, do not over-cook them.
Bacon Onion Dip
Makes 3 cups
6 medium onions, julienned (cut into long thin strips)
1 tablespoon olive oil
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 fresh chives, chopped
1/2 tsp. Kosher salt
Ground black pepper
Peel onions by cutting of top and bottom (root and stem ends).Remove skin and julienne as finely as possible.
Heat olive oil in a large sauté pan over med. high heat. Add onions and season with salt. Reduce heat and gently cook the onions down until translucent and golden brown. You will need to stir onions frequently, as the longer they cook the easier they will burn. This step should take at least 30+ minutes up to about an hour. If it takes longer all the better. Once cooked set aside to cool.
When onions are cool, chop finely.
Mix all ingredients (including onions) in medium bowl. Serve immediately or chill.