Roasted Onion and Bacon Dip

Roasted Onion and Bacon Dip

Adjust oven rack to lowest position and heat oven to 400 degrees.

6 medium yellow onions

Peel the dried onion skins off.

Cut the onions crosswise (through their centers, not lengthwise through the root). Cut off the root and the tip.

Using a small paring knife, cut two small X's on the small cut ends of each onion half (this helps keep the onion rings level while they cook). (I don't know if this really matters)

1Tablespoon olive oil

Line a baking sheet or jelly roll pan with aluminum foil; rub foil with oil. Place onions Large cut side down on baking sheet. Roast until dark brown around bottom edge and tender when pierced with thin skewer or knife tip, about 30 minutes. Transfer pan to rack; let onions rest for 5 minutes before lifting off pan with metal spatula. Let onions cool then peel and chop fine.

6–8 slices bacon, cooked crisp and drained, crumbled
2 cups sour cream
2 ¼ teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon celery seed
3 tablespoons chopped fresh chives
½ teaspoon table salt
Ground black pepper

Mix all ingredients (including onions) in medium bowl. Serve immediately or chill.