Roasted Onion and Bacon Dip
By America's Test KitchenPublished on August 22, 2007
Time
1 hour
Yield
Serves 12 (Makes 3 cups)
Ingredients
Roasted Onions
6 medium yellow onions halved crosswise, root and stem ends X'd twice (see illustration below)1 tablespoon olive oilDip
6 - 8 slices bacon, cooked crisp and drained, crumbled2 cups sour cream 2 ¼ teaspoons Worcestershire sauce 1 teaspoon Dijon mustard ½ teaspoon celery seed 3 tablespoons chopped fresh chives ½ teaspoon table saltBefore You Begin
With its fresh ingredients, this dip tastes like an uptown version of the old standby made with powdered onion soup mix. Serve with chips or crudités.
Instructions
- 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.
- Mix all ingredients (including onions) in medium bowl. Serve immediately or chill.
Time
1 hourYield
Serves 12 (Makes 3 cups)Ingredients
Roasted Onions
Dip
Test Kitchen Techniques
Ingredients
Roasted Onions
Dip
Test Kitchen Techniques
Ingredients
Roasted Onions
Dip
Test Kitchen Techniques
Why This Recipe Works
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.
Before You Begin
With its fresh ingredients, this dip tastes like an uptown version of the old standby made with powdered onion soup mix. Serve with chips or crudités.
Instructions
- 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.
- Mix all ingredients (including onions) in medium bowl. Serve immediately or chill.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
More Like This
Keep Exploring
0 Comments