Directions

1. Melt butter in a large skillet over medium heat. Add onions and stir to coat.
2. Slowly caramelize the onions. Plan for about an hour of cook time, checking them every 5 to 10 minutes, stirring and scrapping up the fond that forms on the bottom of the pan. Adjust the heat as necessary so the onions don’t burn.
3. At the end of cooking, deglaze the pan by pouring about 1/4 cup of water (you can also use white wine, vegetable or chicken stock, or balsamic vinegar) in the pan. As it bubbles, scrape up the fond and stir it into the onions. Add additional liquid as necessary. Salt the onions to taste. They should have a sweet, buttery flavor. Let cool.
4. Place eggs in a single layer in a Sauce Pan and add enough water to cover them. Bring to a boil and boil for 10 minutes. Immediately remove from the heat and run under cold water to stop the cooking process. Once the eggs are cool, peel.
5. Dampen a Table Knife with warm water and cut each egg in half lengthwise. The damp knife will keep the yolk from sticking to the blade.
6. Remove the yolks to a bowl and place the white halves on a serving platter. Set aside.
7. Heat a large fry pan over medium-low heat and add the bacon. Cook until the bacon is crispy. Remove the bacon with a Slotted Spoon and place on a paper towel to drain.
8. Place the egg yolks, mayonnaise, mustard, caramelized onions, garlic and pepper into a food processor and blend until smooth. Add additional salt if needed.
9. Scoop the egg mixture into each egg white half, sprinkling them with bacon and fresh chive.
10. Serve.