Caramelized Onion Dip With Vegetables Recipes

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.

Steps:

• Heat oil in a large nonstick skillet over medium heat. Cook onions with 2 teaspoons salt, stirring often, until caramelized, 35 to 40 minutes.
• Add water; cook, scraping any brown bits from bottom to deglaze skillet. Transfer onions with brown bits to a medium bowl; let cool for 30 minutes.
• Stir yogurt, sour cream, lemon juice, and cayenne into onions. Refrigerate for at least 1 hour. Sprinkle with cayenne. Serve with vegetables.

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.

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.

Steps:

• Preheat oven to 350°.
• Melt 1 1/2 teaspoons butter in a large skillet over medium-high heat. Add onion and 1/8 teaspoon salt to pan; cook 15 minutes or until tender, stirring occasionally. Add garlic; cook 10 minutes or until onion is golden brown and very tender, stirring occasionally. Remove from heat; cool 5 minutes.
• Combine the remaining 1/8 teaspoon salt, mayonnaise, and next 4 ingredients (through Worcestershire sauce) in a medium bowl, stirring until smooth. Stir in onion mixture. Transfer mixture to a 1-quart baking dish coated with cooking spray.
• Melt remaining 1 1/2 teaspoons butter. Combine melted butter and panko. Sprinkle panko mixture evenly over onion mixture. Bake at 350° for 15 minutes or until thoroughly heated and bubbly. Sprinkle with parsley. Serve hot.

Steps:

• Heat oven to 325ºF.
• Heat oil in large skillet on medium heat. Add onions; cook 13 to 15 min. or until tender and golden brown, stirring frequently. Remove from heat. Stir in cheese and mayo.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 45 to 55 min. or until golden brown. Let stand 5 min. before serving. Sprinkle with chives.

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.

Steps:

• Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.
• Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.