With the Super Bowl just days away, many of our thoughts turn to parties, commercials, and perhaps football. Where will you be? Even if you're not a football fan, I promise this recipe will become a favorite. It's delicious, kind of fancy and sure to please. It's at home with champagne or beer, chips or toasted date and nut crackers. And, it's just in time to gather the ingredients and make it this weekend!
I had to include a pretty Paris picture for you.
I've wondered why they call grocery store dip,"French Onion Dip". I guess it has onions in it? But, they're little bits and not very French. In this recipe, the onions are caramelized in the same way the French make onion soup. A long, slow caramelization makes the onions creamy, sweet and perfect for dip and true to the name. Let's get started!
In previous recipes we've talked about slicing the onions along the vertical lines to make the onion break down and become smoother and creamier. Just as a refresher, here's the way you'll want to slice the onions. Make the slices then, then cut once across the slices for smaller pieces. It's easier to get the dip on a chip with smaller pieces.
For the best results, the onions will need to cook/caramelize for a minimum of 2 1/2 hours. Three or more is perfect. To start, add all the onions to the pan. Make sure the sides of the pan are high enough so you can stir. You might even use a stock pot if that's easier. Six medium/large onions made about 8 cups of onion slices.
Add the butter and olive oil to the pan with the onions over low/medium heat. The onions will wilt, and give off liquid. Don't salt for at least the first 15 minutes. Be sure that the onions don't burn or brown.
The onions will reduce in volume and the liquid will evaporate/reduce. Add 1 tsp salt, 1/8 tsp cayenne pepper and 1/2 tsp black pepper. After 3 hours, you'll have just under 2 cups of onions. They'll be caramel colored. You can continue cooking the onions. They'll get darker and darker, almost a root beer color. More color will make more flavor.
Let the onions cool for about 15 minutes, and you're ready to assemble the dip!
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Caramelized Onion Dip
6 medium/large yellow onions
2 tablespoons butter
2 tablespoons olive oil
4 oz. cream cheese, softened*
1/2 cup sour cream or Greek yogurt*
1/2 -2/3 cup mayonnaise (for a creamier dip, add more)*
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
1/8-1/4 tsp cayenne pepper (or to taste)
1 dash of Paprika for garnish
Potato chip, Corn chips, Vegetables or Your favorite Dipper
Slice onions into thin strips, and cut in half again. Add to saute pan with butter and olive oil. Slowly cook over low heat for 3-4 hours, stirring occasionally to prevent any browning/burning.
Cool the onions about 15 minutes in the pan so they are at room temperature.
With a mixer or by hand, loosen the cream cheese. Stir in the sour cream and mayonnaise. Stir to make a smooth, creamy paste. Add the onions. Stir to combine. Adjust seasonings to your taste. I like to add a little extra cayenne pepper for more heat. Spoon into a serving bowl and garnish with a dash of paprika. Serve with chips, corn chips, crackers or any other dippable. Make about 2 1/2 to 3 cups
*You can substitute non-fat, low fat or reduced fat products for mayo, cream cheese or sour cream/yogurt with little change to the taste and/or texture.
Go Packers! (well, maybe next year!)