Description
This creamy, sweet, and savory onion dip is a perfect blend
Ingredients
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 2 sweet onions, halved and thinly sliced
- 1/4 tsp salt
- 1/2 tsp dark brown sugar
- 5 pieces bacon
- 6 large pitted Medjool dates
- 1/2 cup boiling water
- 1 tbsp sherry or port
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 ¼ cup grated Comté cheese
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400 degrees.
- In a flat-bottom pan, melt 2 tbsp of butter and add 1 tbsp of oil. Once warm, add the sliced onions with ¼ tsp of salt and ½ tsp of brown sugar. Cook on medium heat for about 15 minutes or until the onions become translucent. Stir every 5 minutes.
- Then, lower the heat to medium-low and let onions caramelize slowly, making sure not to stir too often. This process may take up to 20 minutes. Once caramelized, set aside the onions.
- Cook the bacon by placing the 5 pieces on a parchment-lined baking sheet and coo in a 400-degree oven for 18 minutes. Take it out and let it cool. Once cool enough, crumble and set aside.
- Place dates in a bowl, pour ½ cup boiling water and sit for 3 minutes. Drain the water and finely dice the softened dates.
- In a mixing bowl, stir together the caramelized onions, crumbled bacon, diced dates, and 1 tbsp of the sherry/port. Then add ½ cup of mayonnaise, ½ cup sour cream, the grated Comté cheese, and salt and pepper to taste. Stir to combine everything and scoop the mixture into an oven-safe baking dish. Bake for 20 minutes and serve while still hot.