Render 2 lbs. of bacon cut in roughly 2 inch pieces over medium heat. Cook low and slow until very crispy.
Remove bacon from pan leaving the bacon grease.
Sauté 2 sliced medium onions in bacon grease until soft and translucent.
Remove onions from pan leaving bacon grease.
Slowly and carefully drain bacon grease from pan into ramekin for later.
Using a blender, add 3 eggs and 2 cups of sugar in to blender and blend until smooth.
Slowly pour 2 cups of Apple Cider Vinegar into blender. Blend until smooth.
Pour mixture into the warm pan and bring to a boil for 2 minutes, stirring continually.
Return hot mixture to blender.
Add 1 cup of the sautéed onions into blender and chop until fine.
Add ½ of the bacon into blender and chop until course.
Add ¼ of the bacon into blender and chop until course.
Add remaining bacon and pulse the blender 3 times. This will give you a great mixture of bacon sizes in the dressing and improve the “bite” and texture.
Add 2 Tbsp of the saved bacon grease for additional flavor and smoothness.
Taste and make adjustments accordingly.
Notes
Make adjustments according to your taste. Often, I add another ¼ to ½ cup of Apple Cider Vinegar depending on how much sweetness the sautéed onions add to the dressing. There have been times when I have added the remaining sautéed onions to bring the sweetness up.Should make around 4 Pints or ½ gallon.Use on - Serve it Hot, Warm, or Cold on fresh spinach, mixed salad, shredded cabbage as a slaw dressing, diced hot potatoes for German Potato salad, or mashed potatoes for German Mashed Potato salad. The options are endless.IF YOU WANT IT THICKER - Use 6 egg yolks and no whites.