75min | 20 servings | 82 cal

INGREDIENTS

8 strips uncooked bacon, cut into 1-inch pieces
2 large sweet onions, halved and thinly sliced (2 1/2 cups)
1 teaspoon sugar
1/2 teaspoon salt
4 cloves garlic, minced
4 ounces Gruyère cheese, shredded (1 cup)
1/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon fresh snipped thyme, plus additional for garnish
Thick-cut cucumber slices and/or toasted slices of French bread

DIRECTIONS

Prep: 15min | Cook: 25min | Bake: 20min | Cool: 15min

Step 1

In an 8-inch cast iron skillet, cook bacon over medium heat, stirring occasionally, until bacon is browned and crisp, about 10 minutes. With a slotted spoon, remove from skillet and drain on paper towels.

Step 2

Add onions to skillet with the bacon drippings. Sprinkle onions with sugar and salt. Reduce heat to medium-low. Cook for 25 minutes or until onions are tender and golden, stirring occasionally, and adding the garlic the last 2 minutes of cooking.

Step 3

Preheat oven to 375°F.

Step 4

In a medium bowl, stir together cheese, sour cream, mayonnaise, and 1 teaspoon thyme until well combined. Stir into the caramelized onions in the skillet, along with 3/4 of the bacon. Top with the remaining bacon. Bake about 20 minutes or until mixture is bubbly. Cool slightly. Sprinkle with additional thyme before serving.

Step 5

Serve with thick-cut cucumber slices and/or toasted slices of French bread.
 

Tip:If you don't have an 8-inch cast-iron skillet, spoon mixture into a 1-quart round casserole dish. Bake as above.