(Recipe adapted from Cooks Illustrated)
Makes about 1 1/2 cups.
|1/2||tablespoon unsalted butter|
|1/4||teaspoon table salt|
|1/2||teaspoon brown sugar (I prefer dark)|
|1||pound onions , root end cut off, halved pole to pole, peeled, and sliced 1/4 inch thick across the grain|
|Ground black pepper|
|3||slices bacon, cut into 1/4-inch pieces|
|3||scallions , minced|
|1||teaspoon cider vinegar|
|cup sour cream (light or full fat…full fat is better. Sorry)
cup Greek yogurt (2%)
- Fry 3 slices (about 3 ounces) bacon, in small skillet over medium heat until crisp, about 5 minutes; remove with slotted spoon to paper towel–lined plate and set aside. Drain grease into container and wipe out skillet
- Heat butter and 1 Tablespoon bacon grease in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium low and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. I know this seems obvious, but if the onions are burning, turn down the heat. If they aren’t changing colors after 2o minutes, turn up the heat a tad.
- Off heat, stir in water; season to taste with pepper. Since the onions can be refrigerated for a week or so, I often double the onion part of the recipe and just keep some in the fridge. They are great on sandwiches or used to stuff a portabello (with spinach and feta)
- Combine caramelized onions, cider vinegar, scallions, sour cream, and bacon in medium bowl. Season to taste with salt and pepper and serve at room temperature. Great with kettle chips. Leftovers (hah) can be refrigeratedfor up to 3 days. The leftover dip makes the best baked potato topping I have ever had.