3medium sweet yellow onions - peeled and very thinly slicedabout 6-7 cups
1tbspfresh thyme leaves
1tbspHerbs de Provence
1tspfreshly cracked black pepper
2tbspwhite wine vinegar
½cuplow-sodium beef brothsub vegetable broth
12oz.dairy-free sour creamroom temperature (I used Kite Hill)
8oz.dairy-free cream cheeseroom temperature (I used Kite Hill)
3tbspfresh lemon juice
½cupchopped fresh chivesplus more for garnish
½cupchopped fresh parsley
crostini, kettle chips(sub various vegetables for Paleo)
On an unlined baking sheet, add bacon directly on the pan, arranging them in a straight line. Transfer the sheet to a COLD oven and turn the heat to 375. Cook for 20 minutes, until the bacon is crisp and the fat has rendered. Transfer the cooked bacon to a paper towel lined plate and set aside. Keep the grease on the pan. You will use it to roast your onions in.
Turn the heat up to 400.
Add your thinly sliced onions to the baking sheet with the bacon grease. Add the olive oil, thyme, Herbs de Provence, salt, and pepper. Give it all a toss and spread out the onions in a thin layer. Transfer to the middle rack of the oven, and cook for 40 minutes, scraping the sheet intermittently if the onions begin to brown unevenly. Some crisp is okay! We want the onions to get deeply browned and sweet.
After 40 minutes, remove the sheet from the oven and add the balsamic vinegar, white wine vinegar, and beef broth. Using a wooden spoon, stir the liquid around, scraping up all of the browned bits. Spread the onions out in an even layer again and transfer back to the oven. Cook for an additional 15 minutes, until all of the liquid has reduced, and the onions are deep brown and jammy. Remove from the oven and allow the mixture to cool completely.
While the onions are cooling, mix the base. In a medium mixing bowl, add the sour cream, cream cheese, lemon zest, and lemon juice. Stir well to combine until there are no lumps. You can use electric beaters for this if you want it to be really smooth. Add in the herbs and stir to combine.
Once the onions are cooled, transfer the mixture to a cutting board, and roughly chop. Reserve about 2 tablespoons of the onions for garnish. Transfer the remaining onion mix to the bowl and add three slices of crumbled bacon. Stir it all very well to combine. It will take a bit of elbow grease to get all of the onions fully incorporated.
To serve, transfer your dip to a serving bowl. Garnish with the extra onions, bacon, and chives. Serve with kettle chips, crostini or various vegetables for Paleo. Enjoy!
You can make this up to 3 days in advance of your party. Cover and store in the refrigerator then warm in your oven at 350 degrees F for about 12-15 minutes, until warmed through.