Finger Lickin Onion Dip Food

FINGER LICKIN' ONION DIP

Steps:

• Melt the butter with the olive oil in a shallow skillet over medium heat; cook the onion in the butter and oil until translucent. Season with salt, pepper, basil, paprika, tarragon, and brown sugar. Reduce heat to medium; cook and stir until the onions have softened and caramelized, 10 to 15 minutes. Remove from heat and set aside to cool.
• Mix the goat cheese and sour cream together in a bowl; stir the onions into the mixture.

GEORGE AND THE DRAGON'S BACON ONION DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add the mayonnaise, mustard, cayenne, salt and Worcestershire, and continue to beat until smooth, about 5 minutes. Add 1/2 cup of the Parmesan and the Onion Jam, and mix on low speed until just combined. At this point, cook immediately or store the dip in the refrigerator until ready to serve.
• Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8 to 10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables.
• In a large frying pan set over medium-low heat, add the oil and then the onions. Add the salt and cook, stirring often, until softened, about 5 minutes. Reduce the heat to low and add the vinegar, sugar and 2 tablespoons water. Continue to cook over low heat, stirring often, until the liquid is absorbed and the onions are rich golden brown, about 20 minutes. Spread the onion jam on a cookie sheet and cool to room temperature. Refrigerate any leftovers.

STICKY FINGER LICKIN' CHICKEN

Steps:

• Preheat oven to 250 degrees. In a small bowl, blend all spices. Rub spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and place in refridgerator.
• Finely chop onion and set aside.
• When ready to roast chicken, place in a shallow baking pan, and sprinkle with onions.
• Roast, uncovered, for an hour, basting chicken every fifteen minutes with pan juices. Juice will start to caramelize on the bottom of the pan and the chicken will turn golden brown.
• Let chicken rest about 10 minutes before serving.

FINGER LICKIN' ONION DIP

Steps:

• Melt the butter with the olive oil in a shallow skillet over medium heat; cook the onion in the butter and oil until translucent. Season with salt, pepper, basil, paprika, tarragon, and brown sugar. Reduce heat to medium; cook and stir until the onions have softened and caramelized, 10 to 15 minutes. Remove from heat and set aside to cool.
• Mix the goat cheese and sour cream together in a bowl; stir the onions into the mixture.

FINGER LICKIN' ONION DIP, FROM ALLRECIPES

Steps:

• Melt the butter with the olive oil in a shallow skillet over medium heat; cook the onion in the butter and oil until translucent. Season with salt, pepper, basil, paprika, tarragon, and brown sugar. Reduce heat to medium; cook and stir until the onions have softened and caramelized, 10 to 15 minutes. Remove from heat and set aside to cool. Mix the goat cheese and sour cream together in a bowl; stir the onions into the mixture.

FINGER LICKIN' ONION DIP

Steps:

• Melt the butter with the olive oil in a shallow skillet over medium heat; cook the onion in the butter and oil until translucent. Season with salt, pepper, basil, paprika, tarragon, and brown sugar. Reduce heat to medium; cook and stir until the onions have softened and caramelized, 10 to 15 minutes. Remove from heat and set aside to cool.
• Mix the goat cheese and sour cream together in a bowl; stir the onions into the mixture.