Caramelized Onion and Bacon Dip from ‘Martha Stewart’s Appetizers’
Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is Martha Stewart’s Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails by Martha Stewart. Read more about Yahoo Food’s Cookbook of the Week here.
Photograph by David Malosh
Caramelized Onion and Bacon Dip
Serves 8
Onion dips have a long history among American home cooks, perhaps none as well-known (or beloved) as the one made famous by the soup mix. This version takes the starter to a different level, with the flavor of caramelized onions mingling with the equally delectable taste of crisp bacon. Fried shallot rings are an optional garnish, but they cook in mere minutes and add another winning dimension to the dish.
2 tablespoons extra-virgin olive oil
3 pounds yellow onions (about 8 large), halved and thinly sliced
Coarse salt and freshly ground pepper
¼ cup red-wine vinegar
1 tablespoon chopped fresh thyme leaves
4 ounces bacon, chopped
1 bar (8 ounces) cream cheese, room temperature
1 cup sour cream
Safflower oil, for frying
4 shallots, thinly sliced into rings
Heat olive oil in a medium heavy-bottomed pot over medium-high until hot but not smoking. Cook sliced onions, stirring occasionally, until soft and golden, about 15 minutes. Cover; reduce heat to low. Cook, stirring occasionally, until browned and caramelized, about 40 minutes.
Raise heat to medium, and season onions with salt. Stir in vinegar; simmer until mixture is dry. Stir in thyme; remove from heat. Let cool slightly, then coarsely chop onions.
Meanwhile, cook bacon in a small skillet, stirring occasionally, until fat has been rendered. Using a slotted spoon, transfer bacon to paper towels to drain.
Beat cream cheese in a bowl until smooth. Fold in sour cream and caramelized onions; season with salt and pepper. Refrigerate, covered, at least 1 hour.
Heat ¼ inch safflower oil in a small sauté pan over medium until shimmering. Working in 3 batches, fry shallots, stirring occasionally, until golden brown, about 2 minutes. Use a slotted spoon to transfer to paper towels to drain; season with salt. Garnish dip with shallots and serve.
Make ahead:
The dip can be refrigerated, covered, up to 3 days; top with shallots just before serving. Fried shallots will keep up to 1 week at room temperature in an airtight container.
Reprinted with permission from Martha Stewart’s Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails by Martha Stewart (Clarkson Potter).
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