Caramelized Onion Dip With Frizzled Leeks Food

CARAMELIZED ONION DIP WITH FRIZZLED LEEKS

Steps:

• Put the onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until the onions are dry and almost sticking to the pan, about 20 minutes. Stir in 2 tablespoons of the oil and a large pinch of salt and turn the heat down to medium-low. Cook, stirring occasionally and adding just enough additional oil to keep them from sticking without getting greasy. The onions are ready when they're dark, sweet and jammy, 40 minutes to 1 hour later.
• Sprinkle with black pepper, stir in the thyme and remove the onions from the heat. When they're cool, fold them into the yogurt and stir in the lemon juice. Taste and adjust the seasoning, then transfer the mixture to a serving bowl. (At this point, you can cover the dip with plastic wrap and refrigerate for up to 2 days.)
• Wipe or wash out the skillet and put it over medium-high heat. When it's hot, add the remaining 4 tablespoons oil. A few seconds later, add half the leeks, turn the heat up to high and sprinkle with salt and pepper. Use a spatula to turn the leeks over as they cook. Be careful: they will go from not-browned to burnt pretty quickly, and you want to catch them in between those stages, when they're browned and crisp. Transfer the leeks to paper towels to drain and repeat with the remaining leeks, adding more oil to the pan if necessary to keep them from sticking.
• Garnish the onion dip with the crisp leeks and serve immediately with crudités or crackers.

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 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.

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 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 WITH FRIZZLED LEEKS

Steps:

• 1. Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until the onions are dry and almost sticking to the pan, about 20 minutes. Stir in 2 Tbs of the oil and large pinch of salt and turn the heat down to medium-low. Cook, stirring, occasionally and adding just enough additional oil to keep them from sticking without getting greasy. The onions are ready when they're dark, sweet and jammy, 40 minutes to one hour later. 2. Sprinkle with black pepper, stir in the thyme and remove the onions from the heat. When they're cool, fold them into the yogurt and stir in the lemon juice. Taste and adjust the seasoning then transfer the mixture to a serving bowl. (At this point, you can cover the dip with plastic wrap and refrigerate for up to 2 days). 3. Wash or wipe out the skillet and put it over medium-high heat. When it's hot, add the remaining 4 Tbs oil. A few seconds later, add half the leeks, turn the heat up to high and sprinkle with salt and pepper. Use a spatula to turn the leeks over as they cook. Be careful; they will go from not-browned to burnt pretty quickly, and you want to catch them in between those stages, when they're browned and crisp. Transfer the leeks to paper towels to drain and repeat with the remaining leeks, adding more oil to the pan if necessary to keep them from sticking. 4. Garnish the onion dip with the crisp leeks and serve immediately with crudites or crackers.

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.

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.