Three Onion Spread Recipes

BAKED PITA CHIPS WITH CHARRED THREE ONION DIP

Steps:

• Preheat the oven to 400 degrees F.
• Combine the olive oil, 1/2 tablespoon salt, smoked paprika, garlic powder and pepper in a small bowl. Whisk together. Brush the seasoned oil on the first pita, stack another pita on top and repeat until you have 3 pitas. Repeat, making a second stack.
• Use a knife to cut the stack into 8 wedges. Repeat with the second stack. Arrange the chips in a single layer on a baking sheet. Bake for 10 minutes. Flip and bake until golden and toasted, another 2 to 3 minutes. Sprinkle the chips with the remaining 1/2 tablespoon salt as soon as you remove them from the oven. Serve with the Charred Three Onion Dip.
• Slice the onion into 4 wedges. Heat a grill pan over medium-high heat. Brush the scallions and onions with olive oil. Grill until they are softened and the outside is charred, about 5 minutes for the scallions and 10 minutes for the onions. Chop the scallions and slice the onions very thin. Put in a bowl. Add the sour cream, mascarpone, Worcestershire, lemon juice, salt, pepper, chives and hot sauce and mix together. Chill for at least 30 minutes before serving.

THREE-ONION STUFFING

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan spread bread in one layer and bake in middle of oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer bread to a large bowl.
• In a bowl of water wash leeks and drain by lifting leeks from water into a colander.
• In a large heavy skillet cook leeks, red onions, shallots, celery, garlic, and herbs with salt and pepper to taste in butter and oil over moderate heat, stirring, until onion mixture is softened, about 10 minutes. Add onion mixture to bread with salt and pepper to taste and toss to combine well. Cool stuffing and transfer to a buttered 4-quart baking dish. Stuffing may be made 1 day ahead and chilled, covered.
• During last 1 1/2 hours of grilling turkey, drizzle stuffing with stock or broth and bake, covered, in middle of oven 1 hour. Bake stuffing, uncovered, 20 to 30 minutes more, or until golden brown.

CREAMY ONION SPREAD

Steps:

• In a small skillet, saute onion in oil for 1 minute. Reduce heat to medium-low. Cover and cook for 8 minutes or until onion begins to turn golden brown. Add the green onions, salt, pepper and cayenne. Cook and stir for 2 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool to room temperature, about 15 minutes., Meanwhile, in a small bowl, combine the sour cream, mayonnaise and cream cheese until smooth. Stir in onion mixture. Garnish with additional green onions. Cover and refrigerate for at least 1 hour. Serve with breadsticks and peppers.

THREE ONION SPREAD

Steps:

• Heat oil in a nonstick skillet over medium heat.
• Add onions and cook about 5 minutes, stirring occasionally, until tender.
• Stir in parsley and cream cheese spread until smooth.
• Spoon into serving dish.
• Can be served warm, but better cold with your choice of crackers.

ROASTED ONION SPREAD

Steps:

• Preheat oven to 350°. Place onions and garlic in a large bowl. Add oil, honey and salt; toss to coat. Transfer to a greased 13x9-in. baking dish. Roast 65-75 minutes or until onions are golden brown and softened. Cool 10 minutes., Place onion mixture in a food processor; process 30 seconds or until blended. Transfer to a small bowl. Serve with crackers. Refrigerate leftovers.

CREAMY THREE CHEESE AND ONION DIP

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients until blended.
• Spread onto bottom of 9-inch pie plate; sprinkle with Parmesan.
• Bake 30 min. or until cheese mixture is heated through and top is golden brown.

THREE ONION DIP

Steps:

• Heat 2 tablespoons oil in a medium skillet over medium-low heat. Add onions, anchovies, mushroom powder, if using, and 1 tablespoon garlic. Cook, stirring often, until onions are golden brown and softened, 40-45 minutes.
• If onions start to burn or stick, reduce heat and add water a splash at a time, scraping up browned bits. Let cool, then finely chop.
• Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high heat. Toss scallion whites with remaining 1 teaspoon oil; season with salt and pepper. Cook, turning occasionally, until charred, about 5 minutes. Let cool; finely chop. Thinly slice greens.
• Mix onion mixture, scallion whites and greens, mayonnaise, yogurt, sour cream, chives, Worcestershire, and remaining garlic in a medium bowl; season with salt and pepper. Serve with chips.

THREE-ONION SPREAD

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook sweet and red onions in oil about 5 minutes, stirring occasionally, until tender.
• Stir in parsley and cream cheese spread until smooth. Spoon into serving dish. Serve warm or cold with crackers.
• High Altitude (3500-6500 ft): No change.
• Make the Most of This Recipe.
• Special Touch.
• Serve this easy appetizer in a hollowed red bell pepper for extra pizzazz.
• Serve With.
• Slather this spread on roast beef, ham or turkey sandwiches for a flavor perk.