Caramelized Onion And Swiss 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 ONION AND SWISS DIP

Steps:

• In a 2-quart slow cooker combine onions, broth, white wine, butter, garlic, and black pepper. Cover and cook on low-heat setting 6 to 7 hours or on high-heat setting 3 to 3 1/2 hours. If using high-heat setting, turn cooker to low-heat setting. Add cream cheese, stirring until combined. In a medium bowl toss Swiss cheese with flour. Stir into the mixture in the slow cooker. Cover and cook on low-heat setting 45 minutes to 1 hour more or until all of the cheese is melted and mixture is heated through. If desired, sprinkle dip with paprika. Serve with assorted dippers.

CARAMELIZED ONION DIP

Steps:

• Heat oil in heavy medium saucepan over medium-low heat. Add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool.
• Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.

CARAMELIZED SWEET ONION DIP

Steps:

• Heat oven to 375°F. Lightly spray 1 1/2- to 2-quart casserole with cooking spray.
• In 12-inch skillet, melt butter over medium heat. Cook onions in butter 30 to 40 minutes, stirring often, until caramel colored.
• In large bowl, mix cheeses, mayonnaise and onions. Spoon into casserole.
• Bake uncovered 30 minutes or until golden and bubbly. Serve with sweet potato chips.

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.

CARAMELIZED ONION GRUYERE DIP

Steps:

• Melt the butter with the oil in a medium size skillet over medium heat. Add onions and stir to coat. Saute for about 3 minutes. Sprinkle with salt, sugar, and thyme. Saute another 10 minutes, until the onions begin to turn golden. Transfer contents of skillet to a mixing bowl and allow to cool.
• Preheat oven to 350°F.
• In the bowl of an electric mixer, beat the cream cheese and mayonnaise together until smooth. Begin at slow speed and increase to medium. Fold in the onions and Gruyere cheese and stir until blended.
• Bake at 350 F for 20 minutes.
• *Note*.
• Dip may be spooned into a bread bowl or 1 quart casserole dish and refrigerated for 3 days or frozen for up to 2 months. Defrost dip in fridge and bring to room temperature for 20 minutes before baking.

VIDALIA ONION SWISS DIP

Steps:

• Preheat oven to 375°. In a large bowl, mix the first five ingredients. Transfer to a deep-dish pie plate., Bake, uncovered, 25-30 minutes or until edges are golden brown and onion is tender. If desired, sprinkle with pepper. Serve warm with crackers.

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 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.

VIDALIA SWEET ONION DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish.
• Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving.