With the addition of bacon and rosemary, this dip is a big improvement on the original french onion dip. It can also be made dairy free.
- 2–3 slices thick cut bacon
- 2 cups finely diced onions
- 1 garlic clove, minced
- 1 teaspoon fresh rosemary, finely chopped
- 2 cups dairy free yogurt, 24-hour homemade yogurt, or sour cream (see recipe notes)
- OPTIONAL: 1/2 cup paleo mayonnaise
- 1–3 teaspoons balsamic or apple cider vinegar, to taste
- salt and pepper to taste
- In a skillet or saute pan, cook bacon until crispy. Remove bacon and set aside to cool, leaving rendered fat in pan.
- Add diced onion to pan and cook over medium heat, stirring frequently, until onions are completely soft and deep brown. This caramelization process can take anywhere from 15 to 30 minutes, depending on the depth of your pan and the type of onions you use.
- Add minced garlic and chopped rosemary to onions and cook just until fragrant (about 30 seconds).
- Set onion mixture aside to cool. Chop bacon into small pieces and add to onion mixture.
- If using optional mayonnaise, combine with yogurt or sour cream. Add onion and bacon mixture and combine completely.
- Add 1 teaspoon vinegar and mix. Taste and decide if additional vinegar is needed to balance any residual sweetness in the yogurt (I’ve found that it needs extra vinegar if using coconut yogurt, but generally doesn’t if using 24 hour yogurt).
- Add salt and pepper to taste.
- Refrigerate for at least an hour or up to overnight before serving. The flavors blend and the taste improves with additional refrigeration time.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Appetiser