LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE, LYNCHBURG, TN
6 to 8 slices bacon
3 c chopped onion (about 3 medium)
1 T sugar
1/3 c whiskey
1 c sour cream
1 c yogurt
salt/pepper, to taste
hot pepper sauce, to taste
Cook the bacon in a large skillet until crisp. Remove the bacon, crumble and set aside, leaving the drippings in skillet. Cook onion in bacon drippings slowly over medium-low heat until lightly browned, about 20 minutes. Stir in sugar and whiskey. Cook until all liquid has evaporated, about 5 minutes. Spoon the onion mixture into a medium bowl and cool. Stir in the sour cream and yogurt. Add salt and pepper and a few dashes of pepper sauce. Store covered in refrigerator. Sprinkle with bacon just before serving. Serve with chips, crackers or raw vegetables.
Makes about 2-1/2 cups
