Add the bacon to a sauté pan, and cook over med heat, until the bacon is crispy, about 5 min. Remove the bacon to a paper towel lined plate to drain, reserving 2 tablespoons of the fat in the pan
1
Return the pan to medium heat. Add the onions and sauté until the onions are soft and tender, about 10 minutes.
2
Season with salt and sugar then reduce the heat to medium-low and cook, stirring occasionally, until the onions are uniformly brown and caramelized, about 30 minutes.
3
Add the thyme and balsamic vinegar and remove the pan from the heat
4
Heat oven to 400ºF (200ºC). Combine cream cheese and sour cream in a medium mixing bowl or the bowl of a stand mixer.
5
Add the onions cheese & bacon
Add the caramelized onions, ¾ cup of the Asiago cheese, Cheddar cheese and the cooked bacon, stirring to combine.
6
Bake the dip
Spread the dip in a 9” (22cm) heat-proof baking dish and spread the remaining Asiago cheese over the top. Cook for 30 minutes or until hot and bubbly.
7
Serve the dip
Serve hot or at room temperature with crostini or buttery crackers.
7