Caramelized Onion and Bacon Dip with Potato Chips and Crudite

Recipe courtesy of Martha Stewart

Yield: Serves 6 to 8

Ingredients

• 4 bacon strips, chopped
• 1/4 cup extra-virgin olive oil
• 3 pounds yellow onions, peeled, halved, and thinly sliced
• 1 teaspoon coarse salt
• 2 tablespoons white-wine vinegar
• 1 1/2 cups mayonnaise
• 1 cup sour cream
• 1/4 cup vegetable oil
• 3 small shallots, thinly sliced into rings

For serving: potato chips, celery, carrots, or other raw vegetables

Directions

1. In a small skillet, cook the bacon until the fat is rendered out. Drain bacon, reserving the fat in the pan.
2. Heat olive oil in a large skillet. Add onions and salt. Cook onions over low heat, stirring occasionally, until they are soft and deep golden in color, about 1 hour. Add water if needed. Add the vinegar in the last minute of cooking. Cool to room temperature.
3. In a large bowl, stir together the mayonnaise, sour cream, onions, and bacon.
4. Add vegetable oil to the skillet with bacon fat. Reheat on medium-high until the oil shimmers. Add the shallots, lower the heat, and cook until golden brown, stirring occasionally, about 2 minutes. Drain, and garnish dip with fried shallots.