Caramelized Onion, Cheese and Smoked Bacon Spread (Dip)

How did I stumble on this dish? I was at a Christmas Cookie Exchange, the hostess brought out a dish and Holy Smokes, WHAT IS THIS????  I asked for (and received) the link to the recipe and tried it.  Sweet Adorable this is wonderful...

I fiddled with the recipe (as I always do) and the following is my take on it.  Remember that the taste can change depending on the type of onion, cheese, bacon you choose.  I've done different combos and every time it's a new spread (dip).

This spread/dip is served piping hot so judge yourself accordingly.

PROTIP: Double the Batch... Always Double the Batch

PROPTIP 2: You can assemble a day ahead and refrigerate, then bake just before you need it.

I have added links to some local vendors who(m) I rely to get the best supplies possible. (I never keep the who/whom thing straight)

The onion takes some time (like an hour) to cook so judge your time accordingly.  I would recommend if you are making on the day you are serving to give yourself 3 hours (for cooking, cooling, assembly and baking). It sounds like a long time but a full hour of this you can do other things.

Things You'll Need (Otherwise known as Ingredients)

4 1/2 Cups of Chopped Onion (Yellow, White, Red, Sweet - I've used all in combination or individually)
2 Tbsp of Butter
1 Tbsp of Olive Oil
1/2 Cup Mayonnaise (NOT Miracle Whip or alternate Salad Dressing)
1/2 Cup Sour Cream
6 (ish) Oz of Cheese (suggestions: Comte, Morbier, Gruyere, Old Cheddar), Shredded (keep 4 Tbsp aside for topping) - I source my French Cheese at  Charcuterie Ratinaud
3 Tbsp of Chopped Chives
6 slices of Bacon, cooked and crumbled - I go to my favourite butcher Getaway Meat Monger  at the Halifax Seaport Market
1/4 tsp Salt
1/4 tsp Pepper
Non Stick Spray or something to grease the baking dish

Baguette, crackers, etc for dipping

So now that you've got your ingredients ready, let's start to assemble.

Things You'll Do (Otherwise known as Directions)

Grab a large skillet (large enough for all the onion), add the oil, and melt the butter with it.

Chopped Onion

Olive Oil and Butter

 Dump in all onion and Saute on Medium for 5 mins (stir often) until the onion is somewhat translucent.

After 5 mins

Now reduce the heat to Low and cook for 50 minutes to 1 hour.  Yep, that long. It takes the onion from good to incredible.

Meanwhile let's get the other items ready...

Cheese (this time I used Morbier) - 6(ish) oz. Comte is a tremendous opion too!

Check on the onion and give a little stir.

Chop your Chives (if you are assembling a day before I suggest chopping 2 Tbsp now and the other 1 Tbsp right before serving)

Measure out the Sour Cream and Mayonnaise (1/2 Cup each).

Mayo

Sour Cream

Check on the onion and give a little stir.

Take your 6 slices of bacon and you can either chop now and cook or cook then crumble - I've done both.

At the 1 hour point, the onion should be beautifully caramelized and reduced significantly.

Take it off the heat and set it aside for about 20 minutes to cool slightly.

Once cooled, pop all ingredients in a large bowl. Don't forget the salt and pepper!

Mix all up.

Spray the baking dish with non-stick spray (I use a Epicurious shallow baking dish but I've used French Onion soup bowls too if I have extra)

Put the mixture in and smooth out.

Now either refrigerate if you plan on cooking it later.

LATER....

Preheat Oven to 425.

Top with remaining cheese and set the dish on a baking sheet. I find it easier to remove once cooked.

Pop it in the oven for 20-25 minutes. At the 10-15 minute mark, cut up your baguette. You can elect to either toast it in the oven with the dip or leave it as is.

Chop the last of your Chives too!

I meant to get a picture with chives and bread but I put it out and before I could grab the camera - BAM! someone was into it.

So there ends the WORLD FAMOUS (or at least admired and loved by friends) Dip/Spread. Go forth and make it and become a Hero like me!

Cheers,
Lori