Carmelized Onion and Bacon Dip
Carmelized Onion and Bacon Dip. Makes 2 Cups. can be refrigerated for up to 3 days.
1/3C extra virgin olive oil
3lbs yellow onions halved and thinly sliced
1t coarse salt
2T white wine vinegar
5oz bacon, chopped
1 1/2 C mayonnaise
1C sour cream
Heat olive oil in a large skillet, add onions and salt and cook over low heat, stirring occasionally, until the onions are deep golden in color, 45min to 1 hour. Add water if needed to prevent sticking. Add the vinegar during the last minute of cooking. Let cool.
Meanwhile, cook the bacon until it has rendered its fat. Transfer the bacon to a paper towel. Let the bacon cool.
Stir together the mayonnaise, sour cream, onions, and bacon in a large bowl. Ready for game day!