carmelized onion dip

Paul

Paul

RecipeSwap.org host
Staff member
I was skeptical that the onions would pass on enough flavor but this was very good. I (as I am wont to do) mixed it up a little (actual recipe below and linked). I used 1 each small/medium white, red, yellow onions and they never got "deep golden brown" on low/med heat so I did this for the 35 minutes then I turned it up to a little over medium to finish them off.

Ingredients

2 tablespoons unsalted butter

2 medium onions, thinly sliced

kosher salt and black pepper

1 8-ounce bar cream cheese, at room temperature

1 cup sour cream

2 tablespoons chopped fresh chives

thick-cut potato and vegetable chips, for serving

How to Make It

Step 1

Melt the butter in a large skillet over medium-low heat. Add the onions and ½ teaspoon salt and cook, stirring occasionally, until deep golden brown, 30 to 35 minutes. Remove from heat and let cool.

Step 2

In a medium bowl, mix together the onions, cream cheese, sour cream, chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with the chips.

https://www.realsimple.com/food-recipes/browse-all-recipes/caramelized-onion-dip

https://imagesvc.timeincapp.com/v3/mm/image?url=https%3A%2F%2Fcdn-image.realsimple.com%2Fsites%2Fdefault%2Ffiles%2Fstyles%2Fportrait_435x518%2Fpublic%2Fcaramelized-onion-dip.jpg

 
Here's a little trick I inadvertently learned to make quasi-quick caramelized onion

I found myself with 6 lbs of onions and absolutely no desire to cook with them. So I cut up one 3-lb bag, added half a stick of butter and tossed it into the crock pot. When that had cooked on high for two hours, I pulled them out and cooked the second bag. They were, as expected, pale white, but thoroughly meltingly soft.

When they cooled off, I packed them in 1 cup portions in zip lock bags and tossed them in the freezer.

Then I promptly forgot about them.

Much, much later (we're talking at least a month) I wanted to make something and had no onion. That's when I remembered my freezer stash, pulled out a bag and dumped it in the pan on low to defrost.

Then I promptly forgot about them.

10 minutes later, I smelled something really really good (I am Ukrainian, Polish, German and Serbian, so cooked onions are like perfume to me) and there---right in front of me--was a pan of caramelized onions, brown and perfect.

So that's the trick: You basically let them do most of the cooking in the crock pot and then, when needed, finish off the browning step in 10 minutes.

I tried it with 3 more bags and it worked everytime.

So run out now and buy bags of onions you will promptly forget about and try this trick

 
nice

I am a frequent practitioner of the "I promptly forgot about them" method as well.

 
Me too, only I search for special ingredients...bring home my treasure and a few weeks later wonder

why I bought it, Then a search goes on for a clue, usually to no availL

 
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