Heidis Caramelized Onion Dip Recipes

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CARAMELIZED VIDALIA ONION DIP



Caramelized Vidalia Onion Dip image

Provided by Katie Lee Biegel

Categories     appetizer

Time 1h

Yield about 2 1/2 cups

Number Of Ingredients 12

1 tablespoon olive oil
1 large Vidalia onion, very thinly sliced
1/4 cup water
One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 scallion, green part only, thinly sliced
Chips, for serving

Steps:

  • Heat the olive oil in a medium skillet over medium-high heat. Add the onions and saute until beginning to brown, 5 to 7 minutes. Stir in the water and scrape up any brown bits from the bottom of the pan. Turn the heat to low and cook until the onions are golden brown, 30 to 35 minutes, stirring occasionally. If the pan ever looks too dry, add a tablespoon of water. Let cool completely.
  • Combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder and pepper in a medium bowl. Beat until smooth with an electric mixer. Stir in the reserved onions and the scallions. Chill until serving time. Serve with chips.

CARAMELIZED ONION DIP



Caramelized Onion Dip image

Provided by Trisha Yearwood

Categories     appetizer

Time 55m

Yield 2 cups

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons olive oil
3 pounds yellow onions, cut in half lengthwise and crosswise into 1/4-inch slices
2 tablespoons brown sugar
Salt and freshly ground pepper
1/4 cup red wine vinegar
3 dashes hot sauce, optional
One 8-ounce package cream cheese, softened
1 cup (8 ounces) sour cream
Chopped chives, for garnish, optional

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 DIP



Caramelized Onion Dip image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 8 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
2 onions, diced
1 tablespoon fresh thyme leaves, coarsely chopped
1 1/4 cups sour cream
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh chives, for garnish
Potato chips, for serving

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onions and thyme and cook, stirring occasionally, until the onions are very soft and brown, about 20 minutes, reducing the heat to medium-low if the onions brown too quickly. Set aside to cool to room temperature.
  • Meanwhile, stir together the sour cream, mayonnaise and Worcestershire sauce and season with salt and pepper. Add the onion mixture and stir until well combined. Cover and chill for at least 1 hour or up to overnight. The dip can be made up to 3 days ahead and refrigerated in an airtight container. When ready to serve, scatter the chives over the top and serve with potato chips.

CARAMELIZED ONION DIP



Caramelized Onion Dip image

You will never use onion soup mix again to make dip.

Provided by Chef Sprocket

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 1h38m

Yield 12

Number Of Ingredients 8

1 tablespoon vegetable oil, or as needed
1 large onion, thinly sliced
2 tablespoons butter
2 tablespoons white sugar, or as needed
1 cup sour cream
1 cup plain yogurt
½ cup mayonnaise
salt and ground black pepper to taste

Steps:

  • Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.
  • Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.

Nutrition Facts : Calories 159.8 calories, Carbohydrate 5.8 g, Cholesterol 18.2 mg, Fat 14.7 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 103.6 mg, Sugar 4.2 g

HEIDI'S CARAMELIZED ONION DIP



Heidi's Caramelized Onion Dip image

Delicious Onion Dip at its best!!! If you have a hard time finding onion powder (not the same as onion salt), feel free to use crushed dehydrated onion flakes. Just add to taste. This dip is best at room temperature. Serve along with your favorite chips or in a bread bowl with bread pieces scattered around the bowl!

Provided by Lindas Busy Kitchen

Categories     Onions

Time 50m

Yield 2 cups

Number Of Ingredients 6

2 tablespoons extra virgin olive oil
2 large yellow onions (about 1 1/2 lbs., finely chopped)
3/4 cup sour cream (low-fat is fine if you like)
3/4 cup Greek yogurt (low-fat is fine if you like)
3 teaspoons dehydrated onion powder (salt-free, natural) or 3 teaspoons onion powder, granulates (salt-free, natural)
1/2 teaspoon salt, very scant

Steps:

  • In a large thick-bottomed skillet, over medium heat, saute the chopped onions in the olive oil along with a couple pinches of salt.
  • Stir occasionally with a wood or metal spatula, and cook until the onions are deeply golden, brown, and caramelized - roughly 40-50 minutes. Set aside, and let cool.
  • In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good.
  • Set aside until the caramelized onions have cooled to room temperature.
  • Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions.

Nutrition Facts : Calories 379.4, Fat 31.7, SaturatedFat 13.2, Cholesterol 38, Sodium 633.8, Carbohydrate 21.8, Fiber 2.3, Sugar 7.8, Protein 4.5

CARAMELIZED FRENCH ONION DIP



Caramelized French Onion Dip image

My family loves French onion dip but I find most recipes made from fresh onions tend to be very sweet. By adding the beef bouillon and Worcestershire sauce, it deepens the flavors and slows the caramelization of the onions. The result is a savory dip that goes great with veggies, crackers, and chips. Enjoy!

Provided by CJ

Categories     Dips and Spreads

Time 2h10m

Yield 16

Number Of Ingredients 11

2 tablespoons olive oil
3 cups diced yellow onions
1 clove garlic, minced
½ cup water, or more if needed
1 tablespoon Worcestershire sauce
1 tablespoon beef base (such as Better than Bouillon®)
1 teaspoon onion powder
½ teaspoon dried thyme
1 teaspoon white sugar
salt and ground black pepper to taste
1 pint sour cream

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.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 4.7 g, Cholesterol 12.6 mg, Fat 7.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 217.2 mg, Sugar 1.7 g

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