📝 Instructions
= Recipe
1. Cook 3 slices bacon, cut into 1/4-inch pieces, in a 8-inch skillet over medium heat until crisp, 5-7 minutes. Transfer to a paper towel-lined plate.
2. Combine 180 g sour cream, 0.5 cup caramelized onions, 2 scallions, minced, 0.5 tsp cider vinegar, and bacon in a medium bowl. Season with salt and pepper to taste. Serve. Dip can be refrigerated for up to 3 days.
= Caramelized Onions
1. Heat 1 tbsp unsalted butter and 1 tbsp vegetable oil in a 12-inch nonstick skillet over high heat. Stir in 1 tsp light brown sugar and 0.5 tsp salt. Add 2 lbs onions, halved and sliced pole to pole into 1/4-inch thick pieces. Cook, stirring occasionally, until softened, about 5 minutes.
2. Reduce heat to medium and cook, stirring frequently, until deeply browned and slightly sticky, about 40 minutes longer.
3. Off heat, stir in 1 tbsp water. Season with pepper.