Well, so much for my pledge of not overdoing it this holiday season. That good intention lasted about all of a week, and although my recent undertaking is not entirely my fault, what it really boils down to is my inability to say “no.” Is anyone else ridiculous like I am?
Please say yes.
This time of year at my workplace, we have a pie and goodie auction to raise money for charity. Because I don’t particularly care for pie (I know, I know, I’m weird), I offered to make a batch of frosted sugar cookies for the event. However, somewhere along the lines, a “batch” of sugar cookies turned into three trays, and now I’ve been thrown into full stress-out mode.
And you know what I do when I’m in stress-out mode? Pretty much everything but what I need to be doing. Oh, and also consoling myself with ooey-gooey fattening foods that have no nutritional value but can put you nicely into a food coma. Which eliminates stress, at least until you stop eating and start thinking about all of the baking you need to do.
- 2 teaspoons butter
- 1 teaspoon vegetable oil
- 2 Spanish onions (about 1 pound), halved and thinly sliced
- ¼ teaspoon sugar
- ¼ teaspoon sea salt
- 1 tablespoon sherry vinegar
- ½ teaspoon minced fresh thyme
- 3 applewood-smoked bacon strips
- ¾ cup (3 ounces) shredded Gruyère cheese
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ teaspoon freshly ground black pepper
- Preheat oven to 400°. Melt butter with oil in a large skillet over medium-high heat. Add onions, sugar, and salt; cook, stirring occasionally, 8 minutes or until onions soften and just begin to turn golden. Reduce heat to medium, and cook, stirring often, 20 minutes or until onions turn deep golden brown. Stir in vinegar, scraping bottom of skillet to deglaze pan. Cook, stirring often, until vinegar is reduced by half. Stir in thyme.
- Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Drain on paper towels; finely crumble.
- Combine cheese and next 3 ingredients in a medium bowl. Stir in onions and bacon. Transfer to a 2-cup baking dish.
- Bake 20 minutes or until mixture bubbles and top is lightly golden.