Caramelized French Onion Dip

Posted online November 9, 2010 | 12:56 pm

We recently served this dip at a party so we tripled the recipe. We then placed the onion dip in a prepared cleaned out heirloom pumpkin and placed it on a silver platter surrounded by homemade potato chips….it was stunning! Your guests will find it hard to step away from the bowl…..or pumpkin!

Why Try? This dip is worth the time it takes to make it. You can’t buy these flavors in a bottle or package. It’ll be the favorite appetizer at your party.

Foodie Byte: You can use more or less of the hot sauce depending on how hot you like your dips. Refrigerating the onion dip overnight draws out the flavor of the caramelized onions and hot sauce. If you don’t want to use oil you can use clarified butter. Make sure you let the onions cook long enough for a good brown color, the key in this recipe is the caramelizing of the onions.

This is a featured recipe from our fall Harvest Party. Click here to read the story and see the rest of the party menu.

Ingredients

2 large yellow onions, cut in half and thinly sliced
4 tablespoons unsalted butter
1/4 cup vegetable oil
1 tablespoon Crystal® Hot Sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 ounces cream cheese, room temperature
1 cup sour cream
4 tablespoons mayonnaise

Preparation

Place butter and oil in a medium-size skillet and heat until melted.
Add the onions, hot sauce, salt and pepper; sauté for 10 minutes.
Reduce the heat and continue cooking, stirring occasionally for 15-20 minutes, until the onions are browned and caramelized.
Remove from heat and let cool.
Place cream cheese in a bowl and mix until smooth. Add sour cream and continue mixing.
Fold in the caramelized onions. Salt and pepper to taste.
Serve immediately with chips, crackers, vegetables or roasted fingerling potatoes or refrigerate overnight for a bolder flavor.

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