Caramelized Onion Dip Recipes

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.

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.

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:

• 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:

• Slice the top off the loaf of bread and remove the insides with your hands or a sharp paring knife, leaving about a ¾ inch thickness on the inside shell; set bread shell aside.
• Melt the butter with the oil in a medium skillet over moderate heat.
• Add in the onions, stirring to coat with the butter mixture.
• Saute for about 3 minutes, until the onions begin to soften.
• Sprinkle with salt, sugar, and thyme, and saute for another 10 minutes, until the onions begin to turn golden, being careful that they don't burn.
• Transfer the contents of the skillet to a mixing bowl and let cool.
• In the bowl of an electric mixer, beat the cream cheese and mayonnaise together until smooth.
• Fold in the onions and Gruyere cheese; stir until blended.
• Spoon into the bread shell and serve immediately with chips or veggies or baguette slices.
• OAMC: Cover and freeze for up to 2 months; when ready to serve, defrost the dip overnight in the refrigerator; preheat oven to 350°; bring the dip to room temperature for 20 minutes, bake for 20 minutes, until bubbling; serve immediately.

Steps:

• If serving the dip in Spanish-onion "bowls": Preheat oven to 350 degrees. Cut the top third off each onion, and discard. Trim bottoms so that onions are level when set in a baking dish. Drizzle with some olive oil; season with salt. Bake until soft, 1 to 1 1/4 hours. When onions are cool enough to handle, pull out and discard all but the outermost 2 or 3 layers. Set "bowls" aside.
• Heat olive oil in a medium heavy-bottomed pot over medium-high until hot but not smoking. Cook sliced onions, stirring occasionally, until soft and golden brown, about 15 minutes. Cover; reduce heat to low. Cook, stirring occasionally, until caramelized, about 40 minutes.
• Raise heat to medium, and season onions with salt. Stir in vinegar; simmer until mixture is dry. Stir in thyme; remove from heat. Let cool; coarsely chop onions.
• With an electric mixer, beat cream cheese in a medium bowl until smooth. Fold in sour cream and caramelized onions with a rubber spatula; season with salt and pepper. Divide dip among onion "bowls," or transfer to a dish. Cover with plastic wrap, and refrigerate 1 hour.
• Make garnish if desired: Heat the safflower oil in a medium skillet over high until hot. Thinly slice the remaining small onion, and fry in small batches until crisp, about 1 minute. Drain on paper towels. Garnish with crisp onions; serve with roasted fingerling potato crisps if desired.

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:

• 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 oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved.
• Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes.
• Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.