Dip Essentials Caramelized Onion Sour Cream Dip Recipes

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.

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Add the butter, and oil to a pan, over medium heat.
• When the foaming subsides, give the pan a swirl, and add the onions.
• Season with some salt and pepper.
• Cook until the onions begin to turn brown, about 8 - 10 minutes.
• Chef's Note: Stir occasionally, and make sure that they do not burn.
• Reduce heat to low, and continue to cook until the onions begin to caramelize, about 20 - 30 minutes.
• Chef's Note: Do not turn up the heat, just let them slowly caramelize, and get nice and yummy.
• Remove the onions from the pan, and add to a blender, and blend on high speed until pureed.
• Add to a bowl with the remainder of the ingredients, and blend together.
• Chef's Note: Taste and season with a bit of salt and pepper, if needed.
• PLATE/PRESENT
• Sprinkle with chopped dill, and serve with your favorite dipping items. Enjoy.
• Keep the faith, and keep cooking.

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.

Steps:

• In a 3-qt. slow cooker, combine the onions, butter, wine, garlic and bay leaf. Cover and cook on high for 4-5 hours or until onions are tender and golden brown. , Discard bay leaf. Reduce heat to low; stir in the Gruyere cheese, cream cheese and sour cream. Cover and cook 1 hour longer or until cheese is melted. Serve warm with crackers or vegetables.