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