Baked Caramelized Onion Dip Food

CARAMELIZED ONION DIP

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions and thyme and cook, stirring occasionally, until the onions are very soft and brown, about 20 minutes, reducing the heat to medium-low if the onions brown too quickly. Set aside to cool to room temperature.
• Meanwhile, stir together the sour cream, mayonnaise and Worcestershire sauce and season with salt and pepper. Add the onion mixture and stir until well combined. Cover and chill for at least 1 hour or up to overnight. The dip can be made up to 3 days ahead and refrigerated in an airtight container. When ready to serve, scatter the chives over the top and serve with potato chips.

CARAMELIZED VIDALIA ONION DIP

Steps:

• Heat the olive oil in a medium skillet over medium-high heat. Add the onions and saute until beginning to brown, 5 to 7 minutes. Stir in the water and scrape up any brown bits from the bottom of the pan. Turn the heat to low and cook until the onions are golden brown, 30 to 35 minutes, stirring occasionally. If the pan ever looks too dry, add a tablespoon of water. Let cool completely.
• Combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder and pepper in a medium bowl. Beat until smooth with an electric mixer. Stir in the reserved onions and the scallions. Chill until serving time. Serve with chips.

BAKED CARAMELIZED ONION TRIPLE CHEESE DIP

Steps:

• Preheat the oven to 425 degrees F.
• Heat the butter in a small cast-iron skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and starting to brown, about 8 minutes. Add the garlic and cook, stirring, for 30 seconds. Top the onion mixture with the cheeses. Add the milk and stir everything to combine.
• Place the skillet inside a roasting pan or baking dish and fill the pan with enough hot water to come halfway up the sides of the skillet. Transfer to the oven and bake until the cheese is melted and gooey, 20 to 25 minutes. Sprinkle with chives and serve immediately with crackers.

CARAMELIZED ONION DIP

Steps:

• In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Cool completely., In a small bowl, combine the sour cream, yogurt, onion powder and salt; stir in two-thirds cooked onions. Transfer to a serving bowl; top with remaining onions. Serve with chips and vegetables.

CARAMELIZED ONION DIP

Steps:

• Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.
• Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.

BAKED CARAMELIZED ONION DIP

Steps:

• In a large non-stick skillet (or cast iron pan) melt the butter and olive oil over medium heat. Add the sliced onions and cook for about five minutes stirring as necessary. Then add in the thyme, sugar, and half of the salt.
• Stir to combine and cook until the onions are soft and golden brown. This will take about 20 minutes. Remove the onions from the heat; add in the balsamic vinegar. Stir to combine. Set aside to cool slightly.
• Preheat your oven to 400 degrees F.
• In a large bowl, stir together the cream cheese, parmesan cheese, gruyere cheese, sour cream, mayonnaise, half-and-half, garlic, black pepper, and remaining salt. After the onions have cooled slightly, stir them into the cheese mixture to combine.
• Spray a medium cooking dish with cooking spray and then fill it with your cheese and onion mixture.
• Bake for about 25-30 minutes or until golden and bubbly.
• Serve hot with sliced, toasted baguettes.

CARAMELIZED ONION DIP

Steps:

• In a large skillet, heat the butter and olive oil over medium-low heat. Throw in the onions, garlic and thyme and cook, stirring occasionally, until the onions are golden brown and soft, 20 to 25 minutes. Stir in the brown sugar until melted. Continue cooking until very deep in color, 5 to 7 minutes more. Remove from the heat and let cool completely, about 20 minutes.
• In the bowl of a food processor, add the ricotta and sour cream and process until smooth. Season with salt and pepper, then add the chives, Worcestershire, 2 tablespoons of the parsley and three-quarters of the caramelized onions, reserving the rest for garnish. Pulse 5 or 6 times, until the onions are incorporated but still have some texture. Taste and adjust the seasoning as needed.
• Transfer the dip to a serving bowl. Top with the reserved caramelized onions and sprinkle over the remaining parsley. Serve with chips, carrots, radishes and sugar snap peas.

CARAMELIZED SWEET ONION DIP

Steps:

• Preheat oven to 350°.
• Melt 1 1/2 teaspoons butter in a large skillet over medium-high heat. Add onion and 1/8 teaspoon salt to pan; cook 15 minutes or until tender, stirring occasionally. Add garlic; cook 10 minutes or until onion is golden brown and very tender, stirring occasionally. Remove from heat; cool 5 minutes.
• Combine the remaining 1/8 teaspoon salt, mayonnaise, and next 4 ingredients (through Worcestershire sauce) in a medium bowl, stirring until smooth. Stir in onion mixture. Transfer mixture to a 1-quart baking dish coated with cooking spray.
• Melt remaining 1 1/2 teaspoons butter. Combine melted butter and panko. Sprinkle panko mixture evenly over onion mixture. Bake at 350° for 15 minutes or until thoroughly heated and bubbly. Sprinkle with parsley. Serve hot.

CARAMELIZED ONION DIP

Steps:

• Heat the oil and butter in a large skillet. Add the onions, 1/2 teaspoons of the salt and pepper to taste; cook, stirring occasionally, until onions are caramelized, 20-30 minutes.
• Add the balsamic vinegar, stirring up browned bits from the bottom of the skillet.
• Combine the onions with the goat cheese, creme fraiche, thyme, the remaining 1/2 teaspoons of the salt and pepper to taste in a medium bowl.
• Stir, allowing the warm onions to help melt the goat cheese.
• Cover; refrigerate at least 2 but preferably 12 hours.
• Let stand before serving to slightly soften and take the chill off.

CHEESY CARAMELIZED ONION DIP

Steps:

• Heat oven to 325ºF.
• Heat oil in large skillet on medium heat. Add onions; cook 13 to 15 min. or until tender and golden brown, stirring frequently. Remove from heat. Stir in cheese and mayo.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 45 to 55 min. or until golden brown. Let stand 5 min. before serving. Sprinkle with chives.

CARAMELIZED ONION AND GRUYERE DIP

Steps:

• Slice the top off the loaf of bread and remove the insides with your hands or a sharp paring knife, leaving about a ¾ inch thickness on the inside shell; set bread shell aside.
• Melt the butter with the oil in a medium skillet over moderate heat.
• Add in the onions, stirring to coat with the butter mixture.
• Saute for about 3 minutes, until the onions begin to soften.
• Sprinkle with salt, sugar, and thyme, and saute for another 10 minutes, until the onions begin to turn golden, being careful that they don't burn.
• Transfer the contents of the skillet to a mixing bowl and let cool.
• In the bowl of an electric mixer, beat the cream cheese and mayonnaise together until smooth.
• Fold in the onions and Gruyere cheese; stir until blended.
• Spoon into the bread shell and serve immediately with chips or veggies or baguette slices.
• OAMC: Cover and freeze for up to 2 months; when ready to serve, defrost the dip overnight in the refrigerator; preheat oven to 350°; bring the dip to room temperature for 20 minutes, bake for 20 minutes, until bubbling; serve immediately.