BACON FRENCH ONION DIP
1/4 cup (60 mL) olive oil
2 lb (910 g) large yellow onions, thinly sliced
3 large shallots, thinly sliced 4 sprigs thyme
Kosher salt and freshly cracked black pepper
1 cup (250 mL) white wine 2 tbsp (30 mL) champagne vinegar
2 cups (500 mL) sour cream
1/2 cup (125 mL) chopped fresh chives, plus 2 tbsp (30 mL) for garnish
4 strips cooked bacon, roughly chopped 1/4 cup (60 mL) plain Greek yogurt
Juice of 1 lemon
Everything seasoning Potato chips of your choice
1. In a large skillet, heat the olive oil over medium-high heat. Add the onions, shallots and thyme sprigs, and season with salt and pepper.
2. Sauté for 10-15 minutes until the vegetables begin to caramelize. Reduce the heat to medium and continue to caramelize for a total of 35 minutes until the onions and shallots are deep golden brown and caramelized.
3. Discard the thyme sprigs. Pour the wine and vinegar into the skillet and stir to scrape up any browned bits from the bottom of the pan.
4. Continue to cook, stirring occasionally, about 15 minutes longer, until the liquid has evaporated. Spread the onion mixture out on a rimmed baking sheet to cool.
5. Transfer the onion mixture to a medium bowl. Stir in the sour cream, chives, bacon, yogurt and lemon juice. Season with salt and everything seasoning.
6. Garnish with the remaining 2 tbsp (30 mL) of chives and serve with your favourite potato chips.
“It levels up any sort of onion-sour cream dip you’ve ever had in your life,” blogger Gaby Dalkin says of her bacon dip. This recipe is featured in Dalkin’s new cookbook Eat What You Want.