Caramelized Onion And White Cheddar Dip Food

CARAMELIZED ONION AND WHITE CHEDDAR DIP WITH APPLES AND DARK BREAD

Steps:

• Heat a heavy bottomed medium pot or deep skillet over medium heat. Melt butter in pot and add onions, raising heat slightly. Add bay, thyme, salt and pepper to onions and cook, stirring occasionally, until onions are soft and caramel in color, 20 minutes.
• While onions cook, slice apples and douse with a little lemon juice to slow browning. Arrange the apples and bread on a board or platter.
• When onions are soft and sweet, add flour and cook a minute. Whisk in wine, cook a minute then whisk in half-and-half. When the liquid comes up to a bubble, season with nutmeg and cloves and adjust salt and pepper, to taste. Stir in Cheddar and melt then remove from heat and serve in fondue pot or transfer to a small, warmed sauce pot which you can return to the stove top to reheat sauce as necessary. Dip apples and bread in warm cheesy sauce and enjoy.

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.

BAKED SWEET ONION CHEDDAR DIP

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using).
• Spread into a lightly pan sprayed small-ish baking dish.
• Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.).
• Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion).
• Serve hot or warm with crackers, bread, or raw veggie dippers.
• Makes about 6 servings. I usually make a double batch! :).
• Source: I first found a similar recipe to this, which I adapted, from Ron from Worcester at Gail's Recipe Swap.

CARAMELIZED ONION AND WHITE CHEDDAR MAC

Steps:

• Preheat the oven to 400 degrees F.
• Cook the macaroni in boiling water until al dente according to the package instructions, then drain and set aside.
• Fry the bacon in a dry skillet over medium heat, turning several times, until almost crisp, about 10 minutes. Remove and set aside. Pour away all but 2 tablespoons of the bacon grease. Return the skillet to the heat and add the garlic, onions and thyme. Season with a pinch of salt and pepper, then cook over medium-low heat until the onions are golden and caramelized, 12 to 15 minutes.
• While the onions cook, make the cheese sauce for the macaroni. Melt 4 tablespoons of the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Cook the flour, stirring, for a minute or so. Continue to whisk as you add the milk, then the heavy cream. Cook until thick and bubbling, 8 to 10 minutes. Add the Cheddar and processed cheese, stirring until completely melted. Taste and season with salt and pepper as needed. Stir in the cooked macaroni until completely coated.
• Add half of the onion mixture to a 9-by-13-inch baking dish. Top with half of the macaroni mixture. Repeat with another layer of onions and the remaining macaroni mixture. Dot the top with the goat cheese.
• Chop the bacon and toss with the panko breadcrumbs, oregano, rosemary, melted butter and a pinch of salt. Sprinkle over the top of the dish. Bake until bubbly and golden, about 20 minutes.

CARAMELIZED ONION DIP/SPREAD

Steps:

• Heat the butter and oil in the frypan over medium heat.
• Add in onions, cayenne, salt and pepper; sauté for about 8 minutes.
• Add in garlic and cook for 2-3 minutes.
• Reduce heat to medium-low and cook stirring occasionally for 20 minutes more until onions are brown and caramelized; cool.
• In a bowl, beat the cream cheese, sour cream and mayonnaise until smooth.
• Add in onions; mix well to combine.
• Add in Tabasco sauce if using.
• Cover and place in fridge for 2 or more hours before using.

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.

CREAMY BEER-N-CHEDDAR DIP

Steps:

• In bowl, combine first 4 ingredients.
• In saucepan, heat beer over low heat til warm.
• Stirring, add cheese mixture.
• Stir til melted.
• *If you can't find horseradish mustard, add 1 1/2 teaspoons each of regular mustard and horseradish.
• Serve with tortilla chips or thinly sliced french bread.