Cucumber Cups with Caramelized Onion and Bacon
Recipe type: Appetizer
Simple ingredients make for one elegant 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Lemons + Anchovies at