CARAMELIZED ONION DIP
You will never use onion soup mix again to make dip.
Provided by Chef Sprocket
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h38m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.
- Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 5.8 g, Cholesterol 18.2 mg, Fat 14.7 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 103.6 mg, Sugar 4.2 g
POTATO LATKES WITH CARAMELIZED ONION SOUR CREAM
Provided by Molly Yeh
Time 1h10m
Yield 12 latkes
Number Of Ingredients 20
Steps:
- For the caramelized onion sour cream: Heat the oil in a large skillet over medium heat and add the onion, sugar and 1/4 teaspoon of the salt. Cook, stirring, until the onions are golden brown and caramelized, 30 to 40 minutes. Add the garlic and cook for 2 more minutes. Let cool.
- Mix together the onion mixture, sour cream, onion powder, a few turns of black pepper and remaining 1/4 teaspoon salt. Taste and adjust the seasoning as desired. Cover and refrigerate until ready to serve.
- For the potato latkes: Meanwhile, using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions and garlic. Line a colander with 2 layers of cheesecloth and set it over a bowl or in the sink. Add the shredded mixture to the cheesecloth and sprinkle with the kosher salt. Let sit for 30 to 45 minutes.
- Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture.
- In a large bowl, mix together the breadcrumbs, lemon juice, eggs, a few turns of black pepper and the potato mixture. Stir in the scallions.
- In a large skillet, heat 1/4 inch of oil over medium-high heat until shimmering; it's ready when a strand of potato added to the oil immediately starts to sizzle. Use a 1/2-cup ice cream scoop to add compact scoops of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down lightly with a spatula to get 1/2-inch-thick patties. Fry until golden brown on both sides, a few minutes per side. Transfer to a wire rack or paper towels and sprinkle with flaky or kosher salt. Repeat with the remaining mixture, adding more oil to the pan as needed between batches.
- Sprinkle the caramelized onion sour cream with chopped scallions and serve with the warm latkes.
CARAMELIZED ONION AND SOUR CREAM SPREAD
Categories Condiment/Spread Dairy Onion Appetizer Sauté Fall Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and next 4 ingredients. Cover; cook until vegetables release their juices, stirring occasionally, about 12 minutes. Uncover; sauté until juices evaporate, about 10 minutes. Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer. Cool completely.
- Puree vegetable mixture and sour cream in processor until almost smooth. Season generously with salt and pepper. Transfer to bowl. Sprinkle with capers.
- Preheat broiler. Arrange bread slices on baking sheet. Brush both sides of bread slices with 1/3 cup oil. Toast about 2 minutes per side. Cool. Serve with spread.
- A combination of dried thyme, basil, savory and fennel seeds can be substituted for herbes de Provence.
CARAMELIZED ONION DIP
Steps:
- Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly.
- Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.
CARAMELIZED ONION AND SOUR CREAM SPREAD
Make and share this Caramelized Onion and Sour Cream Spread recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat.
- Add onion and next 4 ingredients.
- Cover; cook until vegetables release their juices, stirring occasionally, about 12 minutes.
- Uncover; sauté until juices evaporate, about 10 minutes.
- Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer.
- Cool completely.
- Puree vegetable mixture and sour cream in processor until almost smooth.
- Season generously with salt and pepper.
- Transfer to bowl.
- Sprinkle with capers.
- Preheat broiler.
- Arrange bread slices on baking sheet.
- Brush both sides of bread slices with 1/3 cup oil.
- Toast about 2 minutes per side.
- Cool.
- Serve with spread.
- A combination of dried thyme, basil, savory and fennel seeds can be substituted for herbes de Provence.
Nutrition Facts : Calories 169.2, Fat 16.2, SaturatedFat 3.2, Cholesterol 4.2, Sodium 46.3, Carbohydrate 6.2, Fiber 1.2, Sugar 2.2, Protein 1.1
SOUR CREAM AND ONION DIP
Take plenty of time to properly caramelize a mixture of onions and shallots and you'll be greatly rewarded with a depth of flavor that you would never get from a powdered packet. Resist the urge to cook them at a higher temperature in order to rush the process - they'll burn before they brown and soften. The addition of Greek yogurt might seem unusual, but it provides a lightness and tang that sour cream can't deliver by itself.
Provided by Alison Roman
Categories dips and spreads, appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat.
- Add onions and shallots and season with salt and pepper. Cook, stirring occasionally, until onions are softened and starting to turn a nice golden brown, 15 to 20 minutes. Reduce heat to low and continue to cook, stirring often to make sure the onions don't stick along the bottom of the skillet. Cook until onions are a deep golden brown and reduced by about half their original size, another 45 to 55 minutes. Resist the urge to turn up the heat to make them caramelize faster. It will lead to burning.
- Transfer onions and shallots to a cutting board and finely chop. Place in a large bowl along with sour cream, yogurt, lemon juice and garlic. Season with salt and pepper.
- Transfer to a serving bowl and drizzle with olive oil, season with pepper and sprinkle with chives.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 337 milligrams, Sugar 6 grams, TransFat 0 grams
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- In a medium-sized bowl, whisk together the sour cream,mayonnaise, horseradish, chives, salt, and pepper. Then add the onions.
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- Place oil in a Dutch oven or large pot over medium heat. Add onions and cook, stirring occasionally until onions are soft and translucent, about 7 minutes. Continue cooking over medium-low heat, stirring occasionally, until the translucent onions become brown, 10-15 minutes. (Note: The onions should not be crispy or have dark brown spots from contact with the pan, but instead the onions should be soft, semi-translucent, and brown.)
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