A good roasted onion and bacon dip recipe starts with a good technique for roasting the onions. We developed a roasted onions recipe that met three criteria. To get a tender and moist interior, we roasted them cut side down on a pan rubbed with a small amount of oil. Halving the onions also gave us a pleasing presentation, with the onions reasonably intact. Finally, we wanted a good amount of surface caramelization in our roasted onions recipe. We noticed that during cooking the outer rings of the onions rose off the pan and so caramelized less than the inner rings. The remedy was to cut two small X’s at the top of each onion half; these slits allow steam to escape during cooking and helped to limit the tendency of the outer rings to lift up and off the pan.
With its fresh ingredients, this dip tastes like an uptown version of the old standby made with powdered onion soup mix. Serve with chips, pita bread slices, carrots sticks or just stick your fingers in when no one is looking. Find more great recipes and leave a comment at stevesacooking.com
Deionion Branch Dip
· 6 medium yellow onions halved crosswise, root and stem ends X’d twice (see illustration below)
· 1 Tbsp. olive oil Dip
· 6 – 8 slices bacon, cooked crisp and drained, crumbled
· 2 cups sour cream
· 2 ¼ tsps. Worcestershire sauce
· 1 tsps. Dijon mustard
· ½ tsps. celery seed
· 3 Tbsps. chopped fresh chives
· ½ tsps. table salt
· Ground black pepper
1. Adjust oven rack to lowest position and heat oven to 400 degrees. Line a baking sheet or jelly roll pan with aluminum foil; rub foil with oil. Place onions cut side down on baking sheet. Roast until dark brown around bottom edge and tender when pierced with thin skewer or knife tip, about 30 minutes. Transfer pan to rack; let onions rest for 5 minutes before lifting off pan with metal spatula. Let onions cool then peel and chop fine.
2. Mix all ingredients (including onions) in medium bowl. Serve immediately or chill.
If you want spice it up with cayenne powder or some red pepper flakes