Tuesday, September 6, 2011

Caramelized Onion Dip


My Dad's favorite dip has always been onion dip...you know, the kind made with onion soup mix and sour cream. He always made it for parties and holidays, sometimes on football Sundays, and sometimes just because it tasted good. And it was always served with potato chips. I love eating onion dip not only because it is yummy, but mostly because it reminds me of all the good times with my Dad. When I saw this recipe, I couldn't help but think of him, and I knew I had to make it. This is an updated version of the classic, made with caramelized onions, sour cream, thyme, and a pinch of cayenne. This dip had a surprising amount of flavor and was slightly sweeter than the classic version. I served this as an appetizer for a dinner party and it was a huge hit! 

Caramelized Onion Dip

1 tbsp. extra-virgin olive oil
1 medium yellow onion, quartered and thinly sliced
2 tsp. fresh thyme leaves, chopped
Pinch of cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 cup sour cream
1/3 cup mayonnaise (or 1/2 cup if you like mayo)
1 green onion, thinly sliced on the diagonal, for garnish (optional)

In a large skillet, heat the oil over medium heat. Add the yellow onion, thyme, cayenne, salt, and pepper, and cook for 5 minutes. Reduce the heat to med-low and cook, stirring occasionally, for another 20-30 minutes, or until the onions are soft and golden brown. Remove from heat and cool to room temperature. 

In a medium bowl, mix together the sour cream and mayonnaise. Stir in the cooled caramelized onions. Season with salt and pepper to taste and garnish with green onions, if desired. Serve immediately or refrigerate until ready to serve. (Note: This dip can be prepared the day before and refrigerated overnight. It will thicken slightly as it chills.)

Source: adapted from Cooks Like A Champion, originally from Hors d'Oeuvre at Home with The Culinary Institute of America

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