Caramelized French Onion Dip Food

KETO CARAMELIZED FRENCH ONION DIP RECIPE

Steps:

• Heat the butter in a large saute pan over medium heat. Add the onions and 2 tablespoons (29.57 milliliters) of beef bone broth. Saute for 25-35 minutes, adding another 2 more tablespoons (29.57 milliliters) (of broth after the first 10-15 minutes to keep the onions hydrated, and continue to saute until browned and caramelized. Reduce heat if they start to brown too much.
• Make a well in the center of the pan. Add the minced garlic and saute for about a minute. Once the garlic is fragrant and starting to brown, stir into the onions. Set the pan aside to cool to room temperature.
• Meanwhile, in a medium bowl, stir together the sour cream, softened cream cheese, molasses, fresh thyme, and sea salt, until smooth.
• Once the caramelized onions have cooled, stir them into the bowl. Add more salt to taste if desired. If you want a firmer dip, chill for at least 30 minutes.

CARAMELIZED ONION DIP

Steps:

• Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly.
• Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.

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.

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.

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 FRENCH ONION DIP

Steps:

• Heat oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved.
• Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes.
• Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.

CARAMELIZED ONION DIP

Steps:

• Cut onion in half and slice thinly (I use food processor).
• Heat oil and butter in large frying pan over medium heat.
• Add onion, cayenne, salt & pepper and saute for 10 minutes.
• Reduce heat to medium low and cook, stirring occasionally for 20 minutes more, until onions are browned and caramelized.
• cool.
• Beat cheese, sour cream and mayonnaise until smooth.
• Add onions and mix well.
• Serve immediately or chill for a couple hours prior to serving.
• Serve with potato chips, crackers or toasted bread below.
• Bread preparation:.
• Preheat oven to 300-325 degrees.
• Thinly slice a loaf of Foccia bread.
• Brush bread slices with olive oil.
• Sprinkle optional parmesan cheese on top.
• Place on cookie sheet and Bake for 5 minutes or until lightly browned.
• Cool and break apart to large sized chip pieces.
• Serve with a knife to spread the dip in case the dip is chilled.

SLOW-COOKER CARAMELIZED ONION DIP

Steps:

• Spray 5-quart slow cooker with cooking spray. Mix onions, 2 tablespoons melted butter, the salt and pepper in slow cooker. Cover; cook on Low heat setting 10 to 12 hours or until onions are very tender and browned.
• Drain mixture, and return onions to slow cooker. Discard liquid. Stir cream cheese and soy sauce into onion mixture in slow cooker.
• Cover; cook on Low heat setting 15 minutes. Stir in mayonnaise; top with parsley and thyme. Serve with toasts.
• At least 2 hours before serving, make the toasts. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Bake French bread loaves 24 to 26 minutes or until browned. Cool completely, at least 30 minutes. Cut each loaf into 1/2-inch slices. Brush slices on both sides, using 4 tablespoons melted butter. Bake half of the slices at a time on pan 15 to 20 minutes, turning once, until deep golden brown and crispy.