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.
PAULA DEEN'S CARAMELIZED VIDALIA ONION AND BLUE CHEESE HOT DIP
This is a quick and easy dip to make that everyone seems to love. I used panko bread crumbs because that is what I had in my pantry. I also found that you needed to cut the onion pieces into smaller strips (I took the onion and cut it in half and then half again). I also used Clemson Blue Cheese.
Provided by mary winecoff
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray a 8 x 8 inch baking dish with cooking spray. In a large skillet, heat oil and butter. Add garlic and onions. Cook, stirring occasionally, until onions are caramel colored, about 20 minutes.
- In a food processor, pulse together the blue cheese, cream cheese, mayonnaise and sour cream. Place in bowl and add caramelized onions. Season with salt and pepper. Pour mixture into prepared baking dish. Sprinkle with bread crumbs.
- Bake until gold and bubbly, about 20 minutes. Serve hot or at room temperature.
BLUE CHEESE AND CARAMELIZED SHALLOT DIP
Categories Condiment/Spread Cheese Cocktail Party Super Bowl Low Carb Oscars Buffet Mayonnaise Blue Cheese Spring Sour Cream Shallot Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
- Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.
CARAMELIZED ONION-BLUE CHEESE DIP
Make and share this Caramelized Onion-Blue Cheese Dip recipe from Food.com.
Provided by GorbezTheOgre
Categories Cheese
Time 35m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large nonstick skillet heat olive oil on medium heat. Add onion. Cover and cook in hot oil for 10 minutes, stirring occasionally. Uncover and add mushrooms. Cook uncovered for 8 to 10 minutes or until mushrooms are tender and onion is golden brown.
- Add cream cheese, blue cheese, milk, thyme or sage, salt and pepper to onion mixture. Cook and stir over low heat until mixture melts. Serve warm with pear slices, Melba toast and/or whole grain crackers.
Nutrition Facts : Calories 168.9, Fat 11.7, SaturatedFat 5.8, Cholesterol 24.6, Sodium 326, Carbohydrate 9.2, Fiber 0.9, Sugar 3.5, Protein 7.7
BLUE CHEESE AND CARAMELIZED ONION DIP
Make and share this Blue Cheese and Caramelized Onion Dip recipe from Food.com.
Provided by MARIA MAC
Categories < 30 Mins
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Heat oil in medium saucepan over medium-low heat until hot. Cook onion about 20 minutes or until deep golden brown, stirring occasionally. Cool.
- Whisk mayonnaise and sour cream in medium bowl.
- Add blue cheese. With spatula, mash until smooth.
- Stir in onions, salt and pepper.
- Cover and refrigerate at least 2 hours to blend flavors. Serve chilled or at room temperature.
Nutrition Facts : Calories 820.7, Fat 70.7, SaturatedFat 27.1, Cholesterol 103.4, Sodium 1756.3, Carbohydrate 33.8, Fiber 1.1, Sugar 9.3, Protein 16.4
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CARAMELIZED ONION DIP - THE BEST CARAMELIZED ONION DIP …
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5/5 (159)Category AppetizerCuisine AmericanTotal Time 1 hr 15 mins
- Heat the butter in a large skillet or pot over medium heat. Once melted, stir in the onions with a big pinch of salt and pepper. Cook for 5 minutes, just until the onions begin to soften. Turn the heat down to low (or medium-low, if low isn’t cooking them), and cook, stirring often, until the onions are dark brown and caramely, anywhere from 30 to 60 minutes, depending on how much you want to babysit them. This will take a while, but the onions are in smaller pieces, so are also more apt to burn. Keep an eye on them and stir often, reducing the heat when needed. Add a splash of water to the pan if it gets dry at any time.
- Let the onions cool slightly before adding them to the dip. Alternately, you can also caramelize the onions a day or two ahead of time! I will caramelize them and store them in a container in the fridge. I do reheat them on low heat (either in a pan or microwave) just to warm the solids up a bit.
- Whisk together the sour cream, mayo, garlic powder and a big pinch of salt and pepper. Once the onions are caramelized, stir them in. Continue to stir until everything is combined - it will come together. Taste the dip and if you need more salt, add it in.
- This stays great in the fridge if you make it ahead of time - it will thicken up a bit. It is also great served immediately. Serve with chips, crackers, pretzels, veggies - anything!
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