In case you need an appetizer for Thanksgiving, I thought I’d post one last recipe before the “big day”. I think that an appetizer on Thanksgiving day is great because it keeps everyone’s mouth busy with something to eat while the cook is busy trying to finish preparing the feast.
This particular recipe was inspired by Ina Garten (Barefoot Contessa), but I have made a number of changes to her original recipe to personalize it for my own preferences. Therefore, I give Ina credit for the inspiration.
Caramelizing the onions takes anywhere between 20-40 minutes. It is not difficult; it just takes a little time, but oh my goodness, what a wonderful reward in flavor is given for your time. You will never look at onions at the same way again.
Make this dip today and serve it tomorrow. You’ll get rave reviews and applause from your family or guests. They’ll think you are a genius!
Caramelized Onion Dip can be served with raw vegetables such as carrot and celery sticks, cherry/grape tomatoes, broccoli florets, radishes, etc. It would also be delicious with bread cubes, especially with sourdough bread. And, of course, don’t forget the potato chips. Always potato chips.
The ‘lite’ versions of cream cheese, sour cream, and mayonnaise can be used. I would hesitate to use ‘fat free’, but low fat is fine.
Caramelized Onion Dip
Ingredients
- 3 medium onions
- 3 tablespoons butter
- 1-2 tablespoons olive oil
- 1 teaspoon sea salt
- 8 ounces cream cheese, room temperature
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated or powdered garlic
- 1/4 teaspoon teaspoon red pepper flakes
Instructions
For the Onions
- Cut onions in half lengthwise. Slice into about 1/8 – 1/4-inch slices. Be consistent; choose one or the other.
- In a large, flat bottomed saute pan, over medium heat, heat the butter and olive oil. Add the onions and salt. Stir until the onions are well coated with the butter and olive oil.
- Cook the onions for about 10 minutes, stirring occasionally, until softened and just beginning to turn light brown.
- Lower the heat to medium low. Continue to cook, stirring every few minutes until the onions are a dark golden brown, approximately 20-30 minutes. Do not let the onions burn! They will have reduced in volume by at least half. If they start to stick to the bottom of the pan, simply de-glaze the pan by pouring in a little water. This will loosen the onions. Allow the water to evaporate during the cooking process.
- Remove the onions from the pan and allow them to cool.When cool enough to handle, put the onions on a chopping board and do a rough chop on them. This will make them a nice size for mixing into the dip.
For the Dip
- In a large bowl, place the softened cream cheese, sour cream, and mayonnaise. With an electric mixer, blend until smooth.
- Add the granulated garlic, red pepper flakes, and black pepper and mix well. Add the prepared caramelized onions and mix well. Taste and correct the seasonings as desired.
- Refrigerate, covered, until ready to serve, at least 2-3 hours. Overnight is even better. For serving, put dip into a serving dish, sprinkle lightly with red pepper flakes for garnish, if desired.
Notes
- “Lite” or low-fat cream cheese, sour cream and mayonnaise can be substituted for regular.
- For a very nice tutorial on caramelized onions see Simply Recipes.
I like to add a head of roasted Garlic minced, 1/2 tsp smoked Paprika, and 1 Tbls. of Worcestershire . It lends a little steakhouse flare. I also slice the Onions into a very large dice and hit them with emulsion blender cooled in the cream cheese. Pulls out a bit more onion flavor. Great recipe.
Excellent changes, Troy! I will definitely be trying these the next time I make this dip. I especially like the addition of the roasted garlic. ~Terri