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RECIPE # 5425 - CHEF'S MARKET'S CARMELIZED ONION & BACON DIP - Monday, September 21, 2015

Posted at 2:27 PM, Sep 18, 2015
and last updated 2015-09-22 23:34:16-04

JIM HAGY / CHEF'S MARKET CATERING & RESTAURANT

Hot Caramelized Onion Dip with Bacon and Gruyere

8 bacon strips

4 sweet onions, halved and thinly sliced

1/2 t sugar

1/2 t sea salt

2 T dry sherry

1/2 t tabasco

1 t chopped fresh thyme

2 c shredded gruyere cheese

1 c sour cream

1 c mayo

1/2 t freshly, ground black pepper

 

Preheat oven to 400 degrees.

Cook bacon in a large nonstick skillet. Remove to a paper towel lined plate to cool. Crumble.

Add onions, sugar and salt to bacon fat in the skillet, and cook over medium-high heat for about 5 minutes. Reduce heat to medium and cook, stirring often, until onions turn a deep golden brown color. This can take as long as 20 minutes. If onions start to burn, turn heat down to medium-low.

Add sherry and cook 1 minute. Stir in thyme and tabasco. Remove from heat.

Mix together sour cream and mayo in a medium bowl. Add crumbled bacon, cheese, onion mixture and black pepper. Mix together well and transfer to a 2 cup baking dish.

Bake 20 minutes or until bubbly and golden brown on top.

Yield: 4 cups