Slow Roasted Onion Dip with Bacon

Slow roasted onion dip with bacon is rich, flavorful, and so versatile. This roasted onion dip recipe is flavorful and easy to make.

Prep Time15

Cook Time45

Cooling Time, divided1 15

Total Time2 15

Servings:

Calories: 106kcal

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 an hour so flavors can meld together. You’ll be glad you did.
Serve with a little reserved bacon on top, if desired.
Enjoy every bite!

Cook the bacon over medium heat. You want to get it crispy but not burned.
When cutting the "x" into the stem and root ends of your onions, you only need to go deep enough to pierce the first layer or two of the onion. You don't have to go super deep.
If you use a food processor to chop your roasted onions, be careful not to overdo it. You want finely chopped onions, not onion puree.