Get out and measure your ingredients.
Preheat your oven to 400 degrees.
Line a rimmed baking sheet with aluminum foil and coat foil with cooking spray or oil.
Slice your onions in half crosswise so that the stem or root is at the top or middle of each onion half.
Using a small, sharp knife slice an x into each onion near the root or stem. This will allow steam to escape from the onion as it bakes inside your oven.
Using a brush, coat bottom of onions with olive oil and place on top of baking sheet, cut and olive oil side down.
Roast until dark brown around bottom edge and tender when pierced with thin knife tip, around 30 minutes.
Transfer pan to a rack.
Allow onions to rest for 5 minutes before lifting off pan with a spatula.
Allow onions to cool.
Peel and chop them all up fine.
Prepare your bacon in the meantime and get everything else ready.
Mix all ingredients together, including your onions and cooked bacon, in medium bowl. Reserve some cooked bacon to garnish dip, if desired.
Chill for at least 30 minutes so flavors can meld together. You’ll be glad you did.
Serve with a little reserved bacon on top, if desired.
Enjoy every bite!