This dip really thickens up on sitting, enough to break even a hearty potato chip, but the flavors meld and intensify so nicely that I think that it's worth it. If you really wanted to thin the consistency, you might want to add a teeny bit of water.
After a few days in the fridge, this spread is delicious on toasted bread.
The bread is the photo is the second batch of my french bread from The Bread Baker's Apprentice.Caramelized Onion & Shallot Dip with Bacon
- 1 tablespoon butter
- ¼ teaspoon salt
- ½ teaspoon brown sugar (optional)
- 6 medium onions, sliced crosswise, ¼ inch thick (about ½ pound) - I like a mixture of red and white onions
- 2 shallots, sliced thin
- ground black pepper
- 3 slices thick-cut bacon
- 3 scallions , minced
- ½ teaspoon cider vinegar
- ¾ cup sour cream
- ½ cup creme fraiche (optional) - you can use more sour cream if you don't have any creme fraiche
- Heat the butter in a large nonstick skillet over high heat; when foam subsides, stir in salt.
- Add onions and shallots 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 the onions are scorching, reduce heat; we don't want blackened, crispy bits of onion. If onions are not browning after 15 to 20 minutes, raise heat or add a bit of brown sugar.
- Turn off the heat; season to taste with pepper.
- Fry 3 slices of bacon, in small skillet over medium heat until crisp, about 5 minutes; remove with slotted spoon to paper towel–lined plate and set aside. Crumble when cooled.
- Combine caramelized onions, cider vinegar, scallions, sour cream, creme fraiche and bacon in medium bowl.
- Season to taste with salt and pepper and serve.
As you can see from the picture, it split in a funky sort of way when it was rising, but it's very tasty.