Saturday, January 31, 2015

Recipe #50: Carmelized Onion Dip Dressed with a Splash of White Wine

I have always been a lover of onion dip...quite frankly, I think most of us are.  Back in my day, we tore open the package of Lipton onion soup mix, added sour cream and voila, we had onion dip.  Now that I'm getting further away from packaged items, it's sometimes a challenge to find a recipe that equates to the flavor of the packaged item I once knew.  Perfect example...nothing beats the Oreo, in my book, and to my knowledge, no one has created a clone of it.  So, on the rare occasion that I have a craving for them (when I was a kid my father used to call them  "sawdust cookies"), I will buy them, and usually go through 20 at a time with a glass of milk.  But, it's not about the Oreo here, it's about the onion dip.  I have made this onion dip for many, many years, and it has been my "go to" appetizer for luncheons, outside get-togethers, etc.  If I am having four people, including myself, for a get-together, I will make this and put the dip in individual ramekins.  That way, everyone can pig out on their own portion, and we all can see who did the most eating, and the least talking.  I have added the thyme and white wine to give the dip some different, but subtle notes.  The most tedious part about making this recipe is caramelizing the onions.  It usually takes about 20-25 minutes...there's no way you can rush this process, as seen by my pictures below.  But, it is well worth the "watch pot, doesn't boil" theory, and when all is said and done, your friends will have asked for this recipe before they even got their coats on to go home.

2 large onions, cut in half and sliced thin                4 tbsp butter
1/4 cup olive oil                                                       1/4 tsp dried thyme
1/3 cup white wine                                                   1/8 to 1/4 tsp cayenne pepper
4 oz cream cheese                                                    1/2 cup sour cream
1/2 cup mayo                                                           1/4 tsp salt

Place the butter and olive oil in a very large saute pan on medium heat.  Add onions, and SLOWLY brown in pan, stirring occasionally.  About 5 minutes before you are ready to take the onions out of the pan, add the thyme, rubbing it with your fingers to produce the best flavor, and white wine.  On low heat, let the wine reduce and this will take another 5 minutes.  Remove onions from pan.  I usually place them on a plate lined with paper towel to get rid of any excess oil/butter.  In a mixing bowl (I use my Kitchenaid standing mixer) blend the cream cheese, sour cream, mayo and salt.  Add the cayenne pepper and incorporate.  Add all the onions and mix until the dip gets a nice light brown color.  Your ready for the party!  Bon appetit!









           













 
 


1 comment:

  1. I am going to try this soon, not sure I want to go to the grocery store tomorrow but I may just have to! I have to use all non-dairy products, but I have some decent ones and onions are the star of the show anyways right?!

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