Caramelized Onion Blue Cheese Dip Recipes

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 GARLIC DIP

Steps:

• In a large saute pan over medium heat, add the olive oil. Add the thyme, shallots, garlic and all the varieties of onions. Saute, stirring constantly. (Onions absorb oil quickly, so add more if necessary.) Continue to cook until the vegetables are lightly browned, about 15 minutes. Remove from the heat and season with salt and pepper. Let cool slightly.
• In a medium bowl, add the yogurt and cream cheese and stir together. Add in the onions, scallions and chives. Stir well to combine.

CARAMELIZED ONION DIP

Steps:

• In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Cool completely., In a small bowl, combine the sour cream, yogurt, onion powder and salt; stir in two-thirds cooked onions. Transfer to a serving bowl; top with remaining onions. Serve with chips and vegetables.

BLUE CHEESE ONION DIP

Steps:

• Mix first four ingredients until blended; stir in cheese. Refrigerate, covered, at least 2 hours, until flavors are blended., To serve, top with walnuts. Serve with vegetables.

BLUE CHEESE AND CARAMELIZED-ONION SQUARES

Steps:

• For crust:
• Preheat oven to 425°F. Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth. Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.
• For topping:
• Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool.
• Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve.

BLUE CHEESE AND CARAMELIZED SHALLOT DIP

Steps:

• Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
• Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.

BLUE CHEESE AND CARAMELIZED ONION DIP

Steps:

• Heat oil in medium saucepan over medium-low heat until hot. Cook onion about 20 minutes or until deep golden brown, stirring occasionally. Cool.
• Whisk mayonnaise and sour cream in medium bowl.
• Add blue cheese. With spatula, mash until smooth.
• Stir in onions, salt and pepper.
• Cover and refrigerate at least 2 hours to blend flavors. Serve chilled or at room temperature.

CARAMELIZED ONION-BLUE CHEESE DIP

Steps:

• In a large nonstick skillet heat olive oil on medium heat. Add onion. Cover and cook in hot oil for 10 minutes, stirring occasionally. Uncover and add mushrooms. Cook uncovered for 8 to 10 minutes or until mushrooms are tender and onion is golden brown.
• Add cream cheese, blue cheese, milk, thyme or sage, salt and pepper to onion mixture. Cook and stir over low heat until mixture melts. Serve warm with pear slices, Melba toast and/or whole grain crackers.

CARAMELIZED ONION AND BLUE CHEESE ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.
• In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.

CARAMELIZED FRENCH ONION DIP

Steps:

• Heat oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved.
• Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes.
• Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.