Bacon, Scallion, and Caramelized Onion Dip

For our Superbowl party, we served Trader Joe's cooked shrimp with cocktail sauce (Heinz chili sauce livened up with a little fresh lemon juice, prepared horseradish and Frank's Red Hot sauce), homemade onion dip with potato chips, fried chicken, American potato salad (excellent and easy!), steamed green and yellow beans, and banana cream pie. We also had a Chimay ale.

from Cook's Illustrated

1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/2 teaspoon table salt
1 teaspoon light brown sugar
2 pounds large onions , peeled and sliced 1/4 inch thick
1 tablespoon water
ground black pepper
3 slices of bacon (about 3 ounces), cut into 1/4-inch pieces
2 scallions , minced
1/2 teaspoon cider vinegar
3/4 cup sour cream

caramelized onions

Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.) Off heat, stir in water; season to taste with pepper. (Can be refrigerated in airtight container for up to 7 days.)

Fry 3 slices (about 3 ounces) bacon, in small skillet over medium heat until crisp, about 5 minutes; remove with slotted spoon to paper towel–lined plate and set aside.

Combine 1/2 cup caramelized onions, cider vinegar, scallions, 3/4 cup sour cream, and bacon in medium bowl. Season to taste with salt and pepper and serve. (Can be refrigerated in airtight container for up to 3 days.)

Makes 1 1/2 cups