"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caramelized Onion Dip Recipe

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This recipe for Caramelized Onion Dip, by , is from The Burgoni Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Burgoni

Category:
Category:

Ingredients:  
Ingredients:  
4 large Spanish or other yellow onions, for serving "bowls" (optional)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt
3 pounds yellow onions (about 8 large), halved and thinly sliced, plus 1 small onion for garnish (optional)

1/4 cup red-wine vinegar
1 tablespoon chopped fresh thyme
1 package (8 ounces) cream cheese, softened
1 cup sour cream (8 ounces)
Freshly ground pepper
Crisp Onions, for garnish (optional)
Roasted Fingerling Potato Chips, for serving (optional)

Directions:
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Personal Notes:
Personal Notes:
https://www.marthastewart.com/334761/caramelized-onion-dip

 

 

 

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