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| caramelized onion green onion & chive dip! |
caramelized onion, green onion & chive dip. OMG! i was smart enough to save some caramelized onions back the last time i made french onion soup. the caramelized onions makes this dip divine! when you use leftover caramelized onions, this dip comes together in a snap. YUM! here’s how:
1 cup caramelized onions
chives, about ¼ C
3-4 green onions
½ C mayo
1½ C sour cream
beau monde seasoning to taste
white pepper to taste
cayenne pepper to taste
in a large bowl mix all above ingredients. taste and refrigerate. makes enough for a party. cut chives with kitchen shears, it’s easier. mince the caramelized onions. dice the green onions. try it. you’ll like it. and, you’ll be able to say you’ve eaten real onion dip and not that shit from the dairy section. yeah, i said it.
if you have never caramelized onions...below is a technique adapted from america’s test kitchen. takes about 3.5 hours. the last 45 minutes is the stirring. the first 2.75 hours the oven does the work. i doubled the recipe below and made french onion soup & dip. here’s how:
4 lbs yellow onions, peeled, halved pole to pole and slice lengthwise
3 tablespoons butter, cut into 3 pieces
salt
adjust oven rack to lowest middle position and preheat oven to 400℉. use a large dutch oven, (minimum size: 7 quarts). add butter to dutch oven and then add sliced onions with 1 teaspoon of salt sprinkled over. cover and cook for 1 hour. remove pot and stir. place lid back on dutch oven slightly ajar and cook for another hour and 45 minutes. stirring and scraping bottom of pot after 1 hour.
remove lid and place on top of stove. cook onions stirring frequently over medium-high heat until liquid evaporates and onions begin to brown. 15-20 minutes. reduce heat if onions brown too quickly. continue to cook until a brown crust forms on bottom of pot. 6-8 minutes. stir in ¼ C water scraping bottom of pot and repeat 3 more times until onions are very dark brown. stir in sherry and cook, stirring frequently until the sherry evaporates about 5 minutes. done.
1 cup caramelized onions
chives, about ¼ C
3-4 green onions
½ C mayo
1½ C sour cream
beau monde seasoning to taste
white pepper to taste
cayenne pepper to taste
in a large bowl mix all above ingredients. taste and refrigerate. makes enough for a party. cut chives with kitchen shears, it’s easier. mince the caramelized onions. dice the green onions. try it. you’ll like it. and, you’ll be able to say you’ve eaten real onion dip and not that shit from the dairy section. yeah, i said it.
if you have never caramelized onions...below is a technique adapted from america’s test kitchen. takes about 3.5 hours. the last 45 minutes is the stirring. the first 2.75 hours the oven does the work. i doubled the recipe below and made french onion soup & dip. here’s how:
4 lbs yellow onions, peeled, halved pole to pole and slice lengthwise
3 tablespoons butter, cut into 3 pieces
salt
adjust oven rack to lowest middle position and preheat oven to 400℉. use a large dutch oven, (minimum size: 7 quarts). add butter to dutch oven and then add sliced onions with 1 teaspoon of salt sprinkled over. cover and cook for 1 hour. remove pot and stir. place lid back on dutch oven slightly ajar and cook for another hour and 45 minutes. stirring and scraping bottom of pot after 1 hour.
remove lid and place on top of stove. cook onions stirring frequently over medium-high heat until liquid evaporates and onions begin to brown. 15-20 minutes. reduce heat if onions brown too quickly. continue to cook until a brown crust forms on bottom of pot. 6-8 minutes. stir in ¼ C water scraping bottom of pot and repeat 3 more times until onions are very dark brown. stir in sherry and cook, stirring frequently until the sherry evaporates about 5 minutes. done.
1 comment:
I might have to make that tonite! Sounds good and different. Thank you.
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