Low Fat Caramelized Onion Dip Food

HEALTHY FRENCH ONION DIP

Steps:

• Caramelize Onions: Heat oil over medium/low heat, preferably in a heavy-bottomed pan (like cast iron). Add onion, stirring to evenly coat with oil. Cook for 10 minutes, then sprinkle with salt. Continue cooking for 30 to 45 minutes, stirring every couple minutes, until onions are golden brown and caramelized.
• Add Garlic: Add garlic at the very end, cooking for just 2 or 3 minutes with the onions, then remove from heat. Roughly chop and allow to cool slightly.
• Stir: Combine cooled onion mixture with yogurt, Worcestershire, pepper, and salt in a medium bowl. Taste and adjust seasonings as needed.

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 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.

SLOW-COOKER CARAMELIZED ONION DIP

Steps:

• Spray 5-quart slow cooker with cooking spray. Mix onions, 2 tablespoons melted butter, the salt and pepper in slow cooker. Cover; cook on Low heat setting 10 to 12 hours or until onions are very tender and browned.
• Drain mixture, and return onions to slow cooker. Discard liquid. Stir cream cheese and soy sauce into onion mixture in slow cooker.
• Cover; cook on Low heat setting 15 minutes. Stir in mayonnaise; top with parsley and thyme. Serve with toasts.
• At least 2 hours before serving, make the toasts. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Bake French bread loaves 24 to 26 minutes or until browned. Cool completely, at least 30 minutes. Cut each loaf into 1/2-inch slices. Brush slices on both sides, using 4 tablespoons melted butter. Bake half of the slices at a time on pan 15 to 20 minutes, turning once, until deep golden brown and crispy.

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 DIP (LOW FAT)

Steps:

• In a large nonstick skillet sprayed with vegetable spray, heat the oil and add the onion.
• Sauté for 5 minutes, stirring frequently.
• Simmer on low heat for another 10 minutes or until the onion is soft and browned, stirring occasionally.
• Add the sour cream, mayonnaise, cream cheese, salt and pepper and mix until well combined and the cheese is melted.
• Garnish with parsley and serve with whole wheat crackers, baked tortilla chips or pita wedges.

LOW-FAT CARAMELIZED ONION DIP

Steps:

• Heat the butter and oil in the fry pan over medium heat.
• Add in the onions, cayenne, salt and pepper; saute until softened.
• Add in garlic and cook for 2-3 minutes; be careful not to burn the garlic.
• Reduce heat to medium-low and cook stirring occasionally for approximately 20 minutes more until onions are brown and caramelized;
• Drain the excess fat from the onions and set aside to cool.
• In a bowl, beat the cream cheese, sour cream, mayonnaise and Worcestershire until smooth.
• Add in the onion mixture; mix well to combine.
• Cover and place in fridge for at least 2 or more hours before serving.

FRENCH ONION DIP

Steps:

• In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and some salt and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
• Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

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.