Alton Browns Onion Dip Food

FRENCH ONION SOUP

Steps:

• Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
• Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
• Place oven rack in top 1/3 of oven and heat broiler.
• Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
• Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

ONION DIP FROM SCRATCH

Steps:

• Using a mandoline or sharp knife, thinly slice the onions and place in a large pot. Sprinkle with the baking soda, salt, and dark brown sugar, and gently toss with tongs. Cover the pot and let the onions rest for 10 minutes.
• After 10 minutes, uncover the pot, and place over high heat. Drizzle in the olive oil and cook, stirring often, until the onions are reduced by 75 percent and are a light gold color. Reduce heat to medium and continue cooking for approximately 15 minutes, stirring often.
• Deglaze the pan with a few shakes of sherry vinegar and water. Reduce heat to low and continue stirring, scraping all the brown bits off the bottom of the pot. The onions should be dark golden brown and reduced to about 1 1/2 cups in volume. Remove from heat and let cool.
• Once cool, put 1/2 cup of the caramelized onions in a medium mixing bowl. Add the sour cream, mayonnaise, garlic powder, and white pepper, and stir to combine.
• Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving. Overnight would be even better.

GUACAMOLE

Steps:

• In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

PAN-FRIED ONION DIP

Steps:

• Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
• Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.