EVERYTHING ONION DIP
This onion dip is made with everything onions and is everything you'd ever want in an onion dip. Yellow, red, and green onions join savory shallots, flavorful chives, and the key ingredient, dried onion, which makes it taste like the French onion dip of your childhood. You can serve this dip with anything and everything, but if you have to pick, serve it with some sturdy, top-shelf potato chips for any big game or party. And if you're lucky enough to have leftovers, it makes the best baked potato topping!
Provided by Chef John
Time 5h
Yield 24
Number Of Ingredients 13
Steps:
- Cut both ends off the yellow onion and cut evenly into 2 halves. Remove and discard skin. Place onion halves on a cutting board with cut-sides down. Make vertical slices against the grain, then turn and slice across the cuts to chop. Chop again if you'd like smaller pieces. You should have about 2 cups chopped onion.
- Heat olive oil in a large skillet over high heat. Transfer onion and salt into the hot oil. Cook until onions are deep brown in color, 7 to 8 minutes. Add shallots and red onions; stir and saute until they start to soften and sweeten, 3 to 4 minutes. Turn off the heat and stir in garlic and dried onion. Set aside to cool completely, about 20 minutes.
- Combine mayonnaise, sour cream, pepper, cayenne, and cooled onion mixture; mix until thoroughly combined. Cover and chill in the refrigerator for 4 to 12 hours, or overnight.
- Remove dip from the refrigerator and stir in green onions and chives. Taste and adjust seasoning. Transfer dip into a serving bowl and garnish with more green onions and chives to serve.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 2.7 g, Cholesterol 11 mg, Fat 10.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 3.5 g, Sodium 130.3 mg, Sugar 0.7 g
ONION DIP FROM SCRATCH
Steps:
- In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before 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.
WORLD'S GREATEST ONION DIP
Fans of Kors d'Oeuvres founder Korey Provencher have deemed this creamy onion dip the "world's greatest"; put it to the test at your next dinner party. Also Try:Spinach and Artichoke Dip
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 14
Steps:
- Heat oil in heavy-bottom pan or Dutch oven heat oil over medium heat. Add onions, shallot, and thyme. Let cook until onions are very soft and caramel in color, 45 to 60 minutes.
- Add vinegar and Worcestershire sauce; let cook until slightly thickened, about 15 minutes. Season with salt and pepper; remove from heat and let cool to room temperature.
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sour cream, and mayonnaise until fluffy, about 5 minutes. Add cooled onions and celery salt; stir to combine. Transfer to refrigerator to chill at least 2 hours and up to 2 weeks; serve with crudite, flatbreads, or baguette slices.
IRISH ONION DIP
I think the onion dip is the best dip ever, and now it turns out to be versatile, too. You can dress it up green for St. Patrick's Day with the simple addition of spinach.
Provided by Lorraine of AZ
Categories Spinach
Time 5m
Yield 12-15 serving(s)
Number Of Ingredients 4
Steps:
- Combine the sour cream and onion soup mix well. Be sure the spinach is very well drained; you will want to squeeze it with your hands so that it will not make your dip watery. Mix into sour cream mixture.
- Cover and chill overnight. Serve with chips, crackers, or fresh carrot sticks.
Nutrition Facts : Calories 85.1, Fat 8, SaturatedFat 4.6, Cholesterol 20.7, Sodium 85.9, Carbohydrate 2.4, Fiber 0.7, Sugar 1.6, Protein 1.7
IRISH ONION SOUP
The inspiration behind this recipe came from my father, who owned a restaurant and created the original dish. This version stars contemporary ingredients but still serves the same popular robust flavor. -Theresa Miller, Sault St. Marie, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- Place potatoes on a baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake at 425° for 20-25 minutes or until tender., Meanwhile, in a Dutch oven, saute onions in butter until tender. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add the mushrooms, sunflower kernels, rosemary, pepper and remaining salt. Cook 8-10 minutes longer or until mushrooms are tender. Stir in the broth, beer, brown sugar and potatoes; heat through., Place bread slices on a baking sheet; top with cheeses. Broil 3-4 inches from the heat for 3-5 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast. Serve immediately.
Nutrition Facts : Calories 347 calories, Fat 21g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 1119mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.
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