Maui Onion Dip Recipes

Steps:

• Preheat oven to 350 degrees F.
• To prepare the onions, cut the onions into 4 wedges (quarters) leaving the top on so the pieces stay together. Gently saute the pieces in a pan until golden brown. Sprinkle the onions generously with caster sugar and roast in the oven until soft.
• To make the polenta, cut the mushrooms in half and saute with oil in a pan until soft and brown and set aside. Cut the blue cheese into 1/4-inch cubes and set aside. Bring the chicken stock to a boil and add the polenta. Continue to stir while gently simmering until the polenta is soft and smooth, about 20 minutes. Add the cream and salt and pepper, to taste, and keep warm.
• To assemble the dish, season the tenderloins with salt and pepper and sear in a hot pan until golden brown on all sides, about 3 minutes per side. Deglaze the pan with veal stock and reduce to a syrup consistency. Finish tenderloins in oven with onion pieces until desired degree of doneness is reached. Allow meat to rest for approximately 8 minutes. While tenderloin is resting, gently heat the polenta over low heat, adding mushrooms and blue cheese, and adjusting the seasoning 2 minutes before serving.
• To serve, place a generous spoonful of polenta in the center of each plate, top with caramelized onions, and put tenderloins on top. Spoon stock reduction over and around the tenderloins and serve with steamed vegetables, if desired.

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:

• Combine the onion, garlic and papaya seeds in the container of a blender or food processor. Blend until smooth. Add the sugar, mustard, lemon juice, vinegar and mayonnaise; puree until blended in. Set to low speed and pour in the vegetable oil in a thin stream. Chill and serve with fresh salad greens.

Steps:

• Heat oil in a large nonstick frying pan over medium heat. Add onions and cook, stirring occasionally, until brown, sticky, and caramelized, about 20 minutes. If it seems to be starting to burn, reduce heat to medium-low and add 1 tablespoons water, stirring well.
• Transfer onions to a small bowl and chill until cold, about 1 hour.
• Reserve a heaping tablespoon of the caramelized onions for a garnish.
• In a food processor, pulse remaining onions, sour cream, buttermilk, and salt just until combined.
• Transfer to a serving dish, top with reserved onions, and chill at least 1 more hour. It can be made ahead for up to two days and kept chilled.

Steps:

• In a food processor, combine the garlic, red pepper, onion soup mix, feta cheese, cream cheese, sour cream and olives. Process until smooth and well blended. Transfer to a bowl, and refrigerate for 30 minutes to blend flavors before serving.