Red Onion Dip Food

MISS BROWN'S 5 ONION DIP

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a cast-iron skillet over medium heat. Add the green onions, red onion, Vidalia onion, white onion and brown sugar and saute for 10 to 15 minutes, stirring occasionally. Add the vinegar and Worcestershire and continue cooking until the onions are very soft and a caramel color, another 4 to 5 minutes. Stir in the cream cheese until it is melted into the onions. Remove the mixture to a large bowl, then stir in the sour cream, mayonnaise and chives. Transfer to an 8-inch square baking dish and top with the Parmesan. Bake until golden and bubbling, 15 to 20 minutes. Serve with crostini or crudites.

SOUR CREAM AND ROASTED RED ONION DIP

Steps:

• Heat the oven to 400 degrees, and line a baking sheet with parchment paper. Arrange the onion slices in a single layer on the prepared sheet, leaving room between each. (Use 2 baking sheets if the onions won't all fit comfortably on 1.) Drizzle with olive oil, sprinkle with 1 teaspoon salt and the sugar and gently flip to coat, keeping the rings as intact as possible. Cook for 30 to 40 minutes, turning once, until soft and browning (It's O.K. if some parts get crisp and charred).
• Let the onions cool slightly, then transfer to a cutting board and roughly chop. (You want to have small pieces of onion without making a paste.)
• Transfer the onions to a medium bowl and add the sour cream, yogurt, mayonnaise, garlic, remaining 3/4 teaspoon salt, lemon juice and black pepper. Fold to combine.
• Transfer to a serving dish and garnish with minced chives. Serve with potato chips.

FRESH CORN & AVOCADO DIP

Steps:

• Combine first 11 ingredients; add salt and pepper and, if desired, jalapeno. Serve with tortilla chips.

ONION DIP FROM SCRATCH

Steps:

• In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

ROASTED ONION DIP

Steps:

• Preheat the oven to 400 degrees F.
• Add the onions to a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss everything together. Transfer to the oven and roast for 35 minutes, or until the onions are tender and golden. Set aside to cool completely.
• In a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, Parmesan, mayonnaise, Worcestershire, chives and the roasted onions. Beat until light and fluffy and well-combined. Scrape the mixture into a serving bowl using a rubber spatula. Sprinkle the remaining chives over the top and serve.

CARAMELIZED RED ONION DIP

Steps:

• Slice onions and chop garlic. In large skillet, melt butter over medium heat. Add onions and garlic and stir well.
• Cook, stirring, until onions are browned and caramelized, about 25 minutes.
• Combine onions, cream cheese, sour cream, Worcestershire sauce, thyme, salt and pepper in food processor. Process until well blended, about 30 seconds.

ROASTED RED PEPPER AND GREEN ONION DIP

Steps:

• Mix mayo, sour cream, cheese and dressing mix until blended. Add peppers and 2 Tbsp. onions; mix well.
• Refrigerate several hours or until chilled.
• Sprinkle with remaining onions.

ROASTED RED PEPPER AND ONION DIP

Steps:

• Preheat oven to 400 degrees.
• Place quartered onion in small baking dish. Drizzle oil over.
• Bake until soft, about 45 minutes. Cool.
• Puree onion with roasted red peppers and basil leaves in food processor.
• Add cream cheese and blend just until combined.
• Season with salt and pepper to taste, pulse to blend.
• Transfer to medium bowl, cover and refrigerate at least 3 hours.
• Place dip in center of platter/serving plate and surround with bagel chips and/or cut fresh vegetables.
• Makes about 2 1/2 cups.

RED ONION DIP

Steps:

• Combine all and blend flavors. Check to see if a little more seasonings or red onion is needed
• I put my red onion through a food processor, measure out amount (including any juice) and freeze the rest for lateer

EVERYTHING ONION DIP

Steps:

• Cut both ends off the yellow onion and cut evenly into 2 halves. Remove and discard skin. Place onion halves on a cutting board with cut-sides down. Make vertical slices against the grain, then turn and slice across the cuts to chop. Chop again if you'd like smaller pieces. You should have about 2 cups chopped onion.
• Heat olive oil in a large skillet over high heat. Transfer onion and salt into the hot oil. Cook until onions are deep brown in color, 7 to 8 minutes. Add shallots and red onions; stir and saute until they start to soften and sweeten, 3 to 4 minutes. Turn off the heat and stir in garlic and dried onion. Set aside to cool completely, about 20 minutes.
• Combine mayonnaise, sour cream, pepper, cayenne, and cooled onion mixture; mix until thoroughly combined. Cover and chill in the refrigerator for 4 to 12 hours, or overnight.
• Remove dip from the refrigerator and stir in green onions and chives. Taste and adjust seasoning. Transfer dip into a serving bowl and garnish with more green onions and chives to serve.

RED ONION DIP/RELISH

Steps:

• preheat oven to 350.
• mix all ingredients.
• put in small baking dish.
• bake at 350 for 20 minutes.
• increase oven temp to 420.
• bake for an additional 15-20 minutes.
• I put this on top of baguette slices that I have lightly toasted in the oven with olive oil baste.