Caramelized Onion and Bacon Dip with Potato Chips and Crudite

Serves 8
If you love yet hate that packaged onion soup mix dip, this is the version for you. It is a richer, deeper-flavored, cleaner-ingredient excuse for a potato-chip-dipping marathon. Or smear it over Herb Flatbreads for a classier affair. For a sip with your dip, try Grapefruit Thyme Cocktail. The dip can be refrigerated for up to 3 days.


  • 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


  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.
cook's note
Fried Alliums: You don’t really need fried shallots on top of this dip, or fried leeks on top of the Greek salad. But you want them! Take a cue from the onion rings (see page 134), and a simple recipe ascends to a whole new level. Frying little onion bits until golden and crunchy will definitely take you there.
Need help with the ingredients? Check our pantry list: