CARAMELIZED ONION DIP
Provided by Ree Drummond : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
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 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 ONIONS WITH THYME
Steps:
- Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.
CARAMELIZED ONION DIP WITH FRIZZLED LEEKS
Though onion-powder dip does give me a teenage memory buzz, I remember equally well the time I first slow-cooked a batch of onions, watching them easily turn from white to pale yellow to walnut (at which point you have to start minding them with care). These caramelized babies form the basis of scores of top-notch dishes, from onion soup to real Indian stews and sauces, but nowhere are they better used than as the basis for a dip: stir them, along with some lemon juice and thyme leaves, into yogurt or sour cream, and you're on your way to dip nirvana. And just as your mother - or at least mine - made onion-sour-cream dip better with (French's) canned fried onions, you can also take that idea back a hundred years and improve it: fry some leeks or shallots until they're crisp. If you can manage to not eat those as you remove them from the pan, they enhance the dip even more.
Provided by Mark Bittman
Categories easy, condiments, dips and spreads, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 445 milligrams, Sugar 8 grams
CARAMELIZED ONION DIP
My mom made this at a dinner party she had when dh and I went home recently. She served it with homemade chips made of toasted foccia bread. This has a bit more zip than the traditional onion soup mix dips without having to use the mix!
Provided by Cathy17
Categories Breads
Time 45m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 12
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 DIP
This is a dressed up version -- no onion soup mix here. From Erin Bailey of La Pomme de Pin by way of the Chicago Tribune. Needs a good twelve hours in the fridge for the flavors to ripen and then it should be brought to room temperature before serving (thus the long prep time).
Provided by Chef Kate
Categories Cheese
Time 14h45m
Yield 32 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 38.4, Fat 3.5, SaturatedFat 2, Cholesterol 11.1, Sodium 76, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 0.3
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- Add Worcestershire sauce, making sure to scrape the bottom of the pan to release any brown bits. Let cool about 10-15 minutes.
- Meanwhile, in a large mixing bowl, combine sour cream, mayonnaise, salt, pepper, and cayenne. Stir to combine. Stir in cooled onions until incorporated.
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