Cucumber Cups with Caramelized Onion and Bacon
Simple ingredients make for one elegant appetizer.
Author: Lemons and Anchovies
Recipe type: Appetizer
- 1 English cucumber (or other variety)
- About 4 tablespoons caramelized onion/shallots (Please see notes below. Instructions below call for 2 medium onions and 5 shallots, sliced)
- Olive oil for sautéing
- Chopped chives, 1-2 teaspoons
- 2 tablespoons sour cream
- Bacon pieces
- Granulated garlic or fresh minced garlic
- Salt, to taste
- Lemon juice, optional
- To prepare the caramelized onions/shallots: In a large pan, heat a few of tablespoons of olive oil over medium heat. Add the onion and shallot slices and sauté for about 30 minutes over moderate heat or until caramelized and brown.
- In the meantime, prepare the cucumber cups: Cut the cucumber crosswise about 1 - 1.5 inches in length. Scoop out the center of each of the cucumber pieces to make a cup. I used a melon baller for this. Make sure your cucumber pieces are big enough to leave a base for the cups after you scoop most of the meat out, again, at least one inch.
- To prepare the filling: Combine 4 tablespoons of caramelized onions and shallots with the sour cream and chives in a bowl. Start with just a little until you have the right onion to sour cream ratio you prefer. Season to taste with garlic, salt and lemon juice.
- Spoon the filling into the cucumber cups, top with bacon pieces. These are best chilled a bit for serving.
I large cucumber will make 8 cups but I have included the cooking instructions for more than 4 tablespoons of the caramelized onion/shallots needed. This will make much more than you will need using one cucumber so feel free to adjust the rest of the filling ingredients accordingly. It is a very flexible recipe so add more sour cream, garlic, salt and lemon according to taste. Alternatively, it would be great as a dip served with other veggies.