Onion, Bacon and Sour Cream Dip
2 pounds yellow onions, peeled and chopped
1 tablespoon olive oil
1 teaspoon light brown sugar
½ teaspoon salt
Fresh ground black pepper
6 thick-cut slices lean bacon
4 scallions, green and white parts minced
¾ cup reduced-fat sour cream
¾ cup fat-free sour cream
1 teaspoon apple cider vinegar
Salt and pepper
Place the oven rack in the next to the highest position and heat to 425 degrees.
Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until hot but not smoking. Add the yellow onions and dust with sugar and salt; stirring to coat. Cook, stirring occasionally, until the onions begin to soften, about 5 to 6 minutes. Reduce the heat to medium and cook, stirring occasionally, until the onions are golden brown, slightly sticky and have cooked down to 1 cup, about 20 more minutes. (Adjust the heat to keep the onions from either cooking too fast or not beginning to brown in the first 10 minutes.) Remove the skillet from the heat and quickly stir in 1 tablespoon of water. Season to taste with pepper. Cool.
While the onions cook, line a jellyroll pan with heavy-duty foil and place an oven-safe wire rack in the pan. Trim some fat from the bacon slices, place the trimmed slices on the rack and bake 10 minutes. Using tongs, turn the bacon slices over and bake 8-10 minutes more, or until golden brown. Drain bacon on paper towels and, when cool, mince.
Add the cooled onions to a large mixing bowl, along with the scallions, sour creams, vinegar and bacon; using a large spoon or rubber spatula stir and fold until well combined. Taste and adjust seasoning. Serve or refrigerate in a sealed container for up to 3 days.
Makes about 3 cups.
Cook's notes: Do not use sweet onions, like Vidalia, since they will make the dip too sweet. If only sweet onions are available, add 1 to 2 teaspoons vinegar to balance the sweetness, or substitute plain, nonfat yogurt for the fat-free sour cream.
Nutrition values per tablespoon: 33 calories (26.1 percent from fat), 0.9 g fat (0.4 g saturated), 2.8 g carbohydrates, 0.4 g fiber, 0.8 g protein, 2.5 mg cholesterol, 37 mg sodium.