Easy Buttermilk Onion Dip Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a cast-iron skillet over medium heat. Add the green onions, red onion, Vidalia onion, white onion and brown sugar and saute for 10 to 15 minutes, stirring occasionally. Add the vinegar and Worcestershire and continue cooking until the onions are very soft and a caramel color, another 4 to 5 minutes. Stir in the cream cheese until it is melted into the onions. Remove the mixture to a large bowl, then stir in the sour cream, mayonnaise and chives. Transfer to an 8-inch square baking dish and top with the Parmesan. Bake until golden and bubbling, 15 to 20 minutes. Serve with crostini or crudites.

Steps:

• In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

Steps:

• Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
• Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Steps:

• Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
• Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.

Steps:

• Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions.
• Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain.

Steps:

• Make mound of flour directly on counter or table. Make a well in the center for the yeast. Add the other dry ingredients (onion, dill weed, and salt) around the edge. Make sure to keep salt out of the yeast.
• Add sugar and the lukewarm water to the yeast. Proof yeast until bubbly.
• Mix together the melted butter, egg, buttermilk, and 1 cup of water. SLOWLY add to dry ingredients while mixing with the other hand.
• Mix together until it forms a ball that is not sticky or dry. It should be soft "like a baby's bottom".
• Put in a greased bowl and cover with a light damp towel. Let dough rise until doubled (about 45 minutes or so).
• Punch dough down and separate into 3 medium loaves. Place loaves in greased pans and let rise again for another 45 minutes.
• Bake at 350°F for 30 minutes. (I usually check it a little early!).