CARAMELIZED ONION AND BACON DIP
Rich, creamy & delicious! Can be served warm or cold. Delicious with bread, potato chips or pita chips.
Provided by Glory
Categories Appetizer
Time 35m
Number Of Ingredients 10
Steps:
- Slice onion into thick rings (or half rings), and separate into idividual pieces. Place onion slices into a large saute pan, along with 2 tablespoons butter and 1 tablespoon oil.
- Cook on medium high heat, stirring as needed. After 10 minutes, reduce heat to low and continue cooking, stirring only as needed. You want the onions to develop a nice brown color, but do not allow them to burn. If needed, add just a bit of water to the pan if the pan is dry. The onions are fully caramelized when they have cooked down and are dark brown. The process generally takes about 30 minutes total. Remove from heat and allow to fully cool. When cooled, chop into small pieces.
- While the onions are cooking, cook 3 slices of bacon (in the oven, microwave or another saute pan). Cool, then chop into small pieces and set aside.
- In a large bowl, beat cream cheese (with an electric hand mixer, or stand mixer) until fully smooth.
- Add sour cream and blend. Add chopped caramelized onion and blend. Add bacon, balsamic, salt and pepper and blend until all ingredients are well incorporated.
- Spread dip onto plain or toasted baguette slices, or serve with thick potato chips or pita chips. The dip may be enjoyed warm or cold.
Nutrition Facts : Calories 76 kcal, Sugar 1 g, Sodium 127 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 2 g, Fiber 1 g, Protein 1 g, Cholesterol 20 mg, ServingSize 1 serving
CARAMELIZED ONION-BACON DIP
Caramelized Onion Bacon Dip is dangerous! Dangerously delicious that is. It will be the hit of the party.
Provided by Tara Teaspoon
Categories Appetizer
Time 1h
Number Of Ingredients 9
Steps:
- Cook bacon until crispy. Cool and crumble.
- In a large nonstick skillet, heat oil over medium-high heat. Add onions and cook, stirring frequently, until soft, about 15 minutes. Cover and reduce heat to medium-low. Cook, stirring occasionally, until golden brown, 35 to 40 minutes. Cool slightly, then coarsely chop.
- In a medium bowl, beat together cream cheese and sour cream until smooth. Set aside 2 tbsp bacon; stir remaining bacon, the onion, vinegar, thyme, salt and pepper into cream cheese mixture. Chill at least 30 minutes. (Can be stored in an airtight container in the refrigerator up to 2 days.) Sprinkle with reserved bacon and garnish with thyme sprigs, if desired.
Nutrition Facts : ServingSize 2 g, Calories 734 kcal, Carbohydrate 26 g, Protein 15 g, Fat 64 g, SaturatedFat 27 g, Cholesterol 135 mg, Sodium 965 mg, Fiber 3 g, Sugar 13 g
CARAMELIZED ONION AND BACON DIP
Steps:
- Preheat the oven to 400°F.
- In an oven-safe skillet (8-10 inches), cook bacon over medium-high heat.
- Remove bacon from the skillet and place on a plate lined with a paper towel to let cool. Do not clean out the skillet.
- To the skillet with bacon grease, add the onions and sugar. Cook 20 minutes over medium heat, stirring often. (When onions start to stick to the pan, scrape them up.)
- Add the wine. Cook down to half (2-3 minutes).
- Add the sour cream, cream cheese, Worcestershire sauce, 1 cup shredded cheese, salt, and pepper.
- (If you want a thicker dip, move the ingredients to a smaller over-safe dish, such as a 6 inch skillet. If you don't mind a thinner dip, continue on with the skillet you cooked everything in thus far.)
- Crumble the cooked bacon and add most of it to the cream cheese mixture, reserving a little for the topping.
- Top with the remaining cup of cheese and reserved bacon.
- Bake for 20 minutes, or until the cheese is hot and bubbly. Garnish with parsley before serving.
- Serve warm with baguettes, pretzels, chips, crackers, or bagel crisps.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
CARAMELIZED ONION DIP
Steps:
- Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly.
- Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.
CARAMELIZED ONION AND BACON DIP
If you love yet hate that packaged onion soup mix dip, this is the version for you. It is a richer, deeper-flavored, cleaner-ingredient excuse for a potato-chip-dipping marathon. The dip can be refrigerated for up to 3 days. Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Heat a large skillet. Add the olive oil. When it shimmers, add the onions and salt and cook over low heat, stirring occasionally, until the onions are deep golden in color, 45 minutes to I hour; add a little water if needed to prevent sticking. Add the vinegar during the last minute of cooking. Let cool.
- Meanwhile, cook the bacon in a small skillet until it has rendered its fat. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate; reserve the fat in the pan if you will be frying the shallots.
- Let the bacon cool.
- Stir together the mayonnaise, sour cream, onions, and bacon in a large bowl.
- For the optional garnish, add the vegetable oil to the skillet with the bacon fat and heat over medium-high heat until the oil shimmers. Add the shallots, lower the heat, and cook, stirring occasionally, until golden brown, about 2 minutes. Drain the shallots on a paper-towel-lined plate.
- Garnish the dip with the fried shallots, if using, and serve.
CHEESY CARAMELIZED ONION BACON DIP
Provided by Trisha Yearwood
Categories appetizer
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Place the bacon on a sheet pan fitted with a wire rack. Roast the bacon until crispy, about 20 minutes.
- Pour the bacon fat from the sheet pan into a large skillet and warm over medium-high heat. Add the onions to the skillet and cook, stirring frequently, for about 1 minute, then sprinkle in the garlic powder, ground mustard, pepper and 1/2 teaspoon salt. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are browned, soft and caramelized, 30 to 45 minutes. Set aside.
- Preheat the broiler.
- Stir together the cream cheese, yogurt, mayonnaise, parsley, Worcestershire, 1/2 cup Cheddar, 1/2 cup Swiss and the remaining 1/2 teaspoon salt until completely combined. Stir in the warm onions.
- Cut the top of the boule off and hollow out the center. Place the boule on a parchment-lined baking sheet. Save the scooped out chunks of bread and cut the removed top into pieces to dip later.
- Fill the boule with the onion mixture and sprinkle the top with the remaining cheeses, holding back a tablespoon of each. Cut the bacon into 2-inch pieces and arrange them like the rays of the sun around the perimeter of the dip, then sprinkle the remaining cheese in the middle, overlapping the bacon to make an extra-cheesy center. Broil, watching closely to prevent burning, until the bacon is crisp and the cheese is melted beneath, about 2 minutes. Serve warm with crudites and reserved chunks of bread and use the bread bowl/bacon for dipping!
CARAMELIZED ONION AND BACON DIP WITH POTATO CHIPS AND CRUDITE
Fresh, crunchy vegetables (crudite) taste great with the salty-sweet combo of this simple party dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- In a small skillet, cook the bacon until the fat is rendered out. Drain bacon, reserving the fat in the pan.
- Heat olive oil in a large skillet. Add onions and salt. Cook onions over low heat, stirring occasionally, until they are soft and deep golden in color, about 1 hour. Add water if needed. Add the vinegar in the last minute of cooking. Cool to room temperature.
- In a large bowl, stir together the mayonnaise, sour cream, onions, and bacon.
- Add vegetable oil to the skillet with bacon fat. Reheat on medium-high until the oil shimmers. Add the shallots, lower the heat, and cook until golden brown, stirring occasionally, about 2 minutes. Drain, and garnish dip with fried shallots.
PAULA DEEN'S CHEESY CARAMELIZED ONION AND BACON DIP
This recipe is from the Sept/Oct 2013 issue of Cooking with Paula Deen. Prep and Cooking Times are estimates as none were listed.
Provided by Kerena
Categories < 4 Hours
Time 1h55m
Yield 1 pan, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 40 minutes, stirring occasionally.
- Increase heat to medium-high. Uncover and cook, stirring frequently, until onions are caramel colored, 10 to 15 minutes. Remove from heat, and stir in vinegar, pepper, and salt. Use immediately, or let cool, cover, and refrigerate for up to 3 days.
- In a small bowl, combine all ingredients for the Crunch Topping.
- Preheat oven to 350°. Spray a 2-quart baking dish with nonstick cooking spray.
- In a large bowl, beat cream cheese and next 3 ingredients at medium speed with a mixer until combined. Stir in crumbled bacon and Caramelized Onions. Spoon mixture into prepared pan, and sprinkle with Crunchy Topping.
- Bake for 30 minutes or until hot and bubbly.
Nutrition Facts : Calories 531.5, Fat 46.5, SaturatedFat 23.5, Cholesterol 115.7, Sodium 857.1, Carbohydrate 17.9, Fiber 1.1, Sugar 6.4, Protein 12.2
CARAMELIZED ONION-AND-BACON BREAD RING DIP
Treat your guests to a delightful bread ring dip that has the dipping vehicle baked right in. Stand refrigerated bread dough around the edge of the skillet as it cooks. This Caramelized Onion-and-Bacon Bread Ring Dip includes some of your favorite hearty flavors and will feed 16 people.
Provided by My Food and Family
Categories Bread
Time 1h25m
Yield 16 servings, 2 Tbsp. dip and 1 bread slice each
Number Of Ingredients 10
Steps:
- Melt 1 Tbsp. butter in medium skillet on medium heat. Add onions; cook 8 to 10 min. or until golden brown, stirring frequently. Stir in beef broth and Worcestershire sauce; bring to boil. Cook 8 to 10 min. or until slightly thickened, stirring occasionally; cool.
- Heat oven to 350°F. Mix cream cheese and sour cream in medium bowl until blended. Add onions; mix well. Reserve 1 Tbsp. bacon and 1/4 cup Parmesan for later use; stir remaining bacon and Parmesan into cream cheese mixture.
- Cut bread dough into 16 slices; stand around edge of 10-inch cast-iron skillet, with cut sides of bread against side of skillet and overlapping edges of bread slices if necessary to fit. Spoon cream cheese mixture into center of skillet; spread cream cheese mixture to edges of dough. Sprinkle top of dip with reserved bacon and Parmesan.
- Bake 30 to 35 min. or until bread is golden brown and dip is heated through. Melt remaining butter; brush onto bread. Sprinkle chives over dip.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.5489 g, Sugar 0 g, Protein 5 g
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- In a large skillet over medium-high heat, add the bacon and cook until crispy, remove from the pan with a slotted spoon and set aside.
- If your bacon rendered out 2 tablespoons of fat, leave in the pan but if it rendered out more than that, discard and leave behind 2 tablespoons If your bacon didn’t render out much fat, add about 2 tablespoons of oil.
- Add the onions to the hot skillet, reduce the heat to medium-low, sprinkle the sugar over the onions and cook the onions for about 10 to 15 minutes or until they have caramelized really well.
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