Three Onion Spread Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Combine the olive oil, 1/2 tablespoon salt, smoked paprika, garlic powder and pepper in a small bowl. Whisk together. Brush the seasoned oil on the first pita, stack another pita on top and repeat until you have 3 pitas. Repeat, making a second stack.
• Use a knife to cut the stack into 8 wedges. Repeat with the second stack. Arrange the chips in a single layer on a baking sheet. Bake for 10 minutes. Flip and bake until golden and toasted, another 2 to 3 minutes. Sprinkle the chips with the remaining 1/2 tablespoon salt as soon as you remove them from the oven. Serve with the Charred Three Onion Dip.
• Slice the onion into 4 wedges. Heat a grill pan over medium-high heat. Brush the scallions and onions with olive oil. Grill until they are softened and the outside is charred, about 5 minutes for the scallions and 10 minutes for the onions. Chop the scallions and slice the onions very thin. Put in a bowl. Add the sour cream, mascarpone, Worcestershire, lemon juice, salt, pepper, chives and hot sauce and mix together. Chill for at least 30 minutes before serving.

Steps:

• In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and some salt and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
• Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

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:

• Melt butter in large skillet.
• Add onions, leeks and garlic.
• Saute until caramelized.
• Let cool.
• Mix all ingredients together in bowl.
• Serve at room temperature with crackers or breadsticks.

Steps:

• Heat oil in a nonstick skillet over medium heat.
• Add onions and cook about 5 minutes, stirring occasionally, until tender.
• Stir in parsley and cream cheese spread until smooth.
• Spoon into serving dish.
• Can be served warm, but better cold with your choice of crackers.

Steps:

• Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8-10 minutes; season with salt. Let cool.
• Pulse cream cheese and mayonnaise in a food processor until smooth.
• Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20-25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook sweet and red onions in oil about 5 minutes, stirring occasionally, until tender.
• Stir in parsley and cream cheese spread until smooth. Spoon into serving dish. Serve warm or cold with crackers.
• High Altitude (3500-6500 ft): No change.
• Make the Most of This Recipe.
• Special Touch.
• Serve this easy appetizer in a hollowed red bell pepper for extra pizzazz.
• Serve With.
• Slather this spread on roast beef, ham or turkey sandwiches for a flavor perk.