Food & Cooking Recipes Appetizers Caramelized Onion and Bacon Dip with Potato Chips and Crudite 3.3 (70) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 8 Fresh, crunchy vegetables (crudite) taste great with the salty-sweet combo of this simple party dip. Ingredients 4 bacon strips, chopped ¼ cup extra-virgin olive oil 3 pounds yellow onions, peeled, halved, and thinly sliced 1 teaspoon coarse salt 2 tablespoons white-wine vinegar 1 ½ cups mayonnaise 1 cup sour cream ¼ cup vegetable oil 3 small shallots, thinly sliced into rings For serving: potato chips, celery, carrots, or other raw vegetables Directions In a small skillet, cook the bacon until the fat is rendered out. Drain bacon, reserving the fat in the pan. 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. In a large bowl, stir together the mayonnaise, sour cream, onions, and bacon. 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. Rate it Print