PAN-FRIED ONION DIP
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.
FRIED ONION DIP
Provided by Amy Thielen
Categories appetizer
Time 40m
Yield 8 servings (1 1/2 cups)
Number Of Ingredients 11
Steps:
- First, clarify the butter so that you can fry the onions at high heat and put a very dark, almost burnt crust on them. Heat the butter in a small skillet over medium-high heat until it foams and browns. Remove from the heat. Tilt the skillet and carefully spoon off the foam, saving it in a small bowl. Pour the clear butter into another bowl, and pour the dark dregs at the bottom of the skillet into the bowl with the foam. Add the clear butter to a larger heavy skillet. (Discard the butter foam and dregs.)
- Heat the skillet over medium-high heat. Add the onions, 3/4 teaspoon salt and 1/4 teaspoon pepper. Fry the onions, flipping them now and then, until they're dark on the edges, even black and crispy in spots, about 10 minutes. Add the honey and garlic and cook for 1 more minute. Add the vermouth, bring to a simmer and cook until the liquid thickens, about 3 minutes. Remove from the heat and let cool.
- Put the sour cream and cream cheese in a mixing bowl and mix with a rubber spatula until smooth. Finely chop the fried onions on a cutting board and add them, along with their pan juices, to the cream cheese mixture. Stir in the chives. Add the cayenne and season with salt.
- Transfer to a small bowl and garnish with more chives. (This can be made ahead of time and refrigerated.)
FRIED ONION DIPPERS WITH BALSAMIC KETCHUP
Provided by Gina Marie Miraglia Eriquez
Categories Onion Appetizer Super Bowl Vegetarian Kid-Friendly Condiment Vinegar Family Reunion Poker/Game Night Deep-Fry Party Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For balsamic ketchup:
- Cook garlic in oil in a 2- to 3-quart heavy saucepan over medium heat, stirring, until golden, about 1 minute.
- Add vinegar and boil over medium heat until slightly thickened, about 2 minutes.
- Stir in ketchup, sugar, mustard, cloves, allspice, cayenne (if using), and salt and bring to a boil, then reduce heat and simmer, stirring occasionally, 5 minutes, until it's thick and well blended.
- Transfer to a bowl and let cool to room temperature.
- Fry onion wedges:
- Heat oven to 200°F.
- Whisk together flour, club soda, and salt in a bowl until smooth. Trim both ends of onion and then peel it. Halve onion lengthwise, then cut lengthwise into 3/4-inch-wide wedges. Separate wedges into pieces.
- Heat 2 inches oil in a 4- to 5-quart heavy pot over medium heat until it registers 365°F on thermometer.
- Working in batches of about 8, toss onion wedges in batter until coated. Lift onion pieces out of batter one at a time, letting excess batter drip off, and carefully transfer to hot oil. Fry onion dippers, turning with a slotted spoon, until golden, about 2 minutes, then transfer with slotted spoon to paper towels to drain. (Return oil to 365°F between batches.)
- Sprinkle dippers with salt while still hot and keep warm on a rimmed baking sheet in oven until all onions have been fried.
DIPPING SAUCE
Dipping sauce for a fried onion.
Provided by jodi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store, covered, in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 0.9 g, Cholesterol 3.5 mg, Fat 7.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.1 g, Sodium 117.7 mg, Sugar 0.5 g
DEEP-FRIED ONIONS WITH DIPPING SAUCE
Enjoy this steakhouse appetizer right in your own home. Our Test Kitchen covered onion wedges with a golden batter and fried them to perfection. The spicy dipping sauce really heats things up!
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 20
Steps:
- Cut onion into 1-in. wedges and separate into pieces. In a shallow bowl, combine the flour, paprika, garlic powder, cayenne and pepper., For batter, in another shallow bowl, combine the flour, cornstarch, garlic powder, paprika, salt and pepper. Stir in beer. Dip onions into the flour mixture, then into batter and again into flour mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry onions, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, combine the sauce ingredients. Serve with onions.
Nutrition Facts : Calories 686 calories, Fat 12g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 1085mg sodium, Carbohydrate 119g carbohydrate (20g sugars, Fiber 7g fiber), Protein 16g protein.
BLOOMING ONION AND DIPPING SAUCE
This batter-fried onion and a spicy dipping sauce will get your party going any day!
Provided by Jackie Smith
Categories Appetizers and Snacks
Yield 6
Number Of Ingredients 20
Steps:
- To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
- To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
- To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
- Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
- Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
- Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
- Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 22.5 g, Cholesterol 43.2 mg, Fat 20.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 4 g, Sodium 843.8 mg, Sugar 4 g
BATTERED FRIED ONIONS RECIPE - (4.5/5)
Provided by á-4939
Number Of Ingredients 15
Steps:
- Cook garlic in oil in a 2- to 3-quart heavy saucepan over medium heat, stirring, until golden, about 1 minute. Add vinegar and boil over medium heat until slightly thickened, about 2 minutes. Stir in ketchup, sugar, mustard, cloves, allspice, cayenne (if using), and salt and bring to a boil, then reduce heat and simmer, stirring occasionally, 5 minutes, until it's thick and well blended. Transfer to a bowl and let cool to room temperature. Heat oven to 200°F. Whisk together flour, club soda, and salt in a bowl until smooth. Trim both ends of onion and then peel it. Halve onion lengthwise, then cut lengthwise into 3/4-inch-wide wedges. Separate wedges into pieces. Heat 2 inches oil in a 4- to 5-quart heavy pot over medium heat until it registers 365°F on thermometer. Working in batches of about 8, toss onion wedges in batter until coated. Lift onion pieces out of batter one at a time, letting excess batter drip off, and carefully transfer to hot oil. Fry onion dippers, turning with a slotted spoon, until golden, about 2 minutes, then transfer with slotted spoon to paper towels to drain. (Return oil to 365°F between batches.) Sprinkle dippers with salt while still hot and keep warm on a rimmed baking sheet in oven until all onions have been fried.
PAN-FRIED ONION DIP
From The Barefoot Contessa Cookbook. This is great for parties. We have really enjoyed this recipe. Great with chips or veggies!
Provided by Kimke
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
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.
BALSAMIC ONIONS
Fried, baked, or raw, onions enhance many dishes; or they can play a starring role as a delicious main ingredient.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine onions, cut into 8 wedges each (trim core if pieces won't separate), thyme, and olive oil. Season with coarse salt and ground pepper; toss to combine.
- Cover and cook over medium-low, stirring occasionally, until onions release their moisture, 30 to 35 minutes.
- Reduce heat to low; leave cover on, and cook onions until golden, stirring occasionally, about 10 minutes.
- Stir in balsamic vinegar; cook until syrupy, 1 to 2 minutes.
Nutrition Facts : Calories 64 g, Fat 3 g, Fiber 1 g, Protein 1 g
HOMEMADE BALSAMIC KETCHUP
Make and share this Homemade Balsamic Ketchup recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 9m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Stir vigorously in a jar, then microwave till it bubbles thoroughly, about 4 minutes.
- Stir well, cool, stir, put the lid on. Refrigerate.
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