Caramelized Onion Dip
Recipe: Caramelized Onion Dip
Source: found online via Tastespotting
Makes: 1½ cups
Cook's Notes: Remember the ubiquitous onion dip made with onion soup mix and sour cream? This tastes somewhat similar, but way better.
Caramelized Onion Dip
Equipment
large heavy skillet with lid
medium bowl
hand mixer (or wooden spoon)
Ingredients
2 tablespoons extra virgin olive oil
2 large onions, quartered lengthwise and thinly sliced
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 cup (227 g) sour cream
4 ounces (113 g) cream cheese, at room temperature
Preparation
1. In the heavy skillet, heat the olive oil over medium-low heat. Stir in the onions, balsamic vinegar, salt, and pepper. Cover the skillet and cook for about 5 minutes.
2. Remove the lid and raise the heat to medium. Continue to cook, stirring occasionally, until the onions are soft and golden brown, about 35 to 40 minutes. Remove from heat and allow to cool.
3. In the medium bowl, combine the sour cream and the cream cheese. Beat until smooth. Stir in the cooked onions with all the juices.
4. Transfer to a serving bowl and cover. Refrigerate for at least 4 hours or up to 2 days.
Additional notes:
--Be sure to let the onions caramelize. Don't rush that step or the flavor is diminished.
--I've substituted plain nonfat yogurt for the sour cream and used reduced fat cream cheese for a nearly guilt-free version. It's delicious!
Source: found online via Tastespotting
Makes: 1½ cups
Cook's Notes: Remember the ubiquitous onion dip made with onion soup mix and sour cream? This tastes somewhat similar, but way better.
Caramelized Onion Dip
Equipment
large heavy skillet with lid
medium bowl
hand mixer (or wooden spoon)
Ingredients
2 tablespoons extra virgin olive oil
2 large onions, quartered lengthwise and thinly sliced
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 cup (227 g) sour cream
4 ounces (113 g) cream cheese, at room temperature
Preparation
1. In the heavy skillet, heat the olive oil over medium-low heat. Stir in the onions, balsamic vinegar, salt, and pepper. Cover the skillet and cook for about 5 minutes.
2. Remove the lid and raise the heat to medium. Continue to cook, stirring occasionally, until the onions are soft and golden brown, about 35 to 40 minutes. Remove from heat and allow to cool.
3. In the medium bowl, combine the sour cream and the cream cheese. Beat until smooth. Stir in the cooked onions with all the juices.
4. Transfer to a serving bowl and cover. Refrigerate for at least 4 hours or up to 2 days.
Additional notes:
--Be sure to let the onions caramelize. Don't rush that step or the flavor is diminished.
--I've substituted plain nonfat yogurt for the sour cream and used reduced fat cream cheese for a nearly guilt-free version. It's delicious!