roasted onion bacon dip

when i was a kid my mom got me a puppy after weeks of begging, promises i'd look after it, and threats to run away if she wouldn't. yes, i was quite stubborn and generally awful like that (in fact i often wonder how my mother survived my teenage years) but to get to the point: it was the cutest little black-and-white puppy, with a wet pink nose and a little tail that went crazy when i paid him attention. my first pet, how i loved him! i wanted to include him in all my activities, i spoiled him with treats and felt like he was part of the family. one day he was gone. we were playing in the yard, i went in for a minute and when i got back he'd dissapeared. i cried for days and never wanted another dog.
i then discovered bacon and i've been ok ever since. bacon and i go way back. i love it and i will eat anything that is wrapped in, stuffed with or balanced on bacon. it's really too bad i'm married... bacon is happy though with being just friends. onion is another one of my sympathies, especially when caramelized or roasted. this, for me, is the uber-dip, bar none.

preheat oven to 375F. cut 3 yellow onions in half, crosswise, and put them on a baking sheet lined with foil. cut an inch-deep slit in their tops. roast about half hour, until the juices are brown and bubbling underneath and they're soft all the way through.

use a spatula to loosen them and when they're cool enough peel them. in the meantime fry 4 or more strips of bacon until crisp and crumble them in a food processor. add the onion and pulse until you have a smooth paste. by all means chop them for a rustic feel. transfer to a bowl and stir in 1/3 cup mayo, 2/3 cup sour cream, 1 tb dijon mustard, 2 ts lemon juice and a handful chopped chives. season with salt and pepper to taste. you can serve it immediately if you must but it's best after a few hours in the fridge. in fact, it's best the next day. and look at my child, who did not eat a single bite all day. even though she was offered about a dozen different foods.