This caramelized onion bacon dip is simple but not quick, but so worth the effort.
If you have a party or office potluck coming up, then this is definitely a dish you want to consider. What’s even better is that this dip is perfect to make ahead because it actually tastes better the next day. So much so, that we actually recommend that you make it a day ahead to allow the flavors an opportunity to mature. Those flavors have to date, get married and have babies (pay taxes and all that).
We got to be honest, on the first day, we weren’t jumping up and down when we first tasted this dip. It was good but it wasn’t mind-blowing. Fast forward to the second day and now we’ve got a recipe that will make your pants a little snugger.
After 24 hours this caramelized onion bacon dip becomes addictive. It’s the kind of recipe your guest will remember and request days, weeks, and months after they eat it. Seriously, we demolished it on the second day. One onion dip covered Ritz cracker became 3, then 10, then shame…
The most difficult aspect is making the caramelized onions. But even the caramelized onions are simple to make, it just takes time. Let’s dive into this recipe.
First you need to cook the bacon. Chop the bacon into small pieces and cook until crispy. Once done put the cooked bacon on a paper towel lined plate.
Next pour out all of that excess bacon fat into a small bowl. Then add about 2 tablespoons back into the pan. If you haven’t done so already, dice the onions. Add the onions to the pan. Set the temperature to medium-high.
After about 10 minutes lower the heat to medium-low and add a quarter cup chicken stock. Cook the onions until the stock is evaporated (about 5 to 7 minutes). Stir occasionally.
Then add a teaspoon of sugar. Cook for 1 to 2 minutes. Stir occasionally.
Add another quarter cup of stock and let cook until evaporated. Stir occasionally through this process.
Add yet another quarter cup of stock and cook until the stock is evaporated. Stir occasionally.
Cook the onions for another 10 to 12 minutes. Stir throughout this step to make sure that the onions don’t burn. In the end the onions should be a deep caramel brown color.
Once those onions are finished, spread them onto a cookie sheet to cool them quickly. This should take about 10 minutes.
In a large bowl, add the caramelized onions, sour cream, mayo, and half of the cooked bacon. Stir until combined. Cover the bowl and place in the refrigerator for 24 hours.
When you are ready to serve, scoop the dip into a beautiful serving dish and sprinkle the rest of the bacon on top.
This dip actually tastes best cold. So, don’t bring it out until just before your guest arrive. The amount of dip in this recipe is perfect for a small party of maybe 4 or 5 people. For larger parties, you can easily double or triple the recipe. You can pretty easily have two pans going at once to caramelize the onions. Or you can use your Dutch oven or large cast iron pan to caramelize more onions at once.
Caramelized Onion Bacon Dip Recipe
- 6 Slices Bacon Reserve 2 Tablespoons Bacon Fat
- 1 Pound Onions About 3 Medium Chopped
- 1 Cup Chicken Stock
- 1/2 Cup Mayo
- 1 1/4 Cup Sour Cream
- 1 Teaspoon Salt
- Start by cutting the bacon into strips and put it in a medium size pan on medium high heat. Cook until crispy about 5-7 minutes. Then remove the cooked bacon and put it in a small bowl and set aside. Reserve 2 tablespoons of the bacon fat and set aside.
- Chop up all the onions. (See note) Add the reserved bacon fat to a medium pan on high heat. Add the chopped onions and ½ teaspoon of salt cook for 5 minutes to start sweating the onions.
- Add ¼ cup of the chicken broth to the pan and lower the heat to medium low and cook until the stock evaporates about 5-7 minutes. Add the sugar and cook for 2-3 minutes until the sugar dissolves. Then add another ¼ cup of stock and cook until evaporates about 5-7 minutes. Last, add the remaining stock continue to cook for another 15-20 minutes until the onions are a deep golden brown color. Stir occasionally to prevent the onions from burning.
- Once the onions are cooked spread them on a baking sheet lined with foil to allow them to cool.
- In a medium bowl mix the sour cream, mayo and the other ½ teaspoon salt. Add the cooled onions and half of the bacon mix until combined. Refrigerate for at least 1 hour. (See note)
- Sprinkle the top of the dip with the remaining bacon pieces and enjoy!
- Tip for cutting onions: if you freeze the onions for 15 minutes then chop them it won’t make your eyes water. You can also use a mandolin if you have one to speed up the cutting process.
- We recommend making this dip in advance. By allowing the dip to sit overnight it allows all the flavors to marry.
- This dip is good with crackers, crostini, chopped vegetables or anything you would like to serve with it. We used Ritz crackers, crostini and chips.