Caramelized Onion Dip Recipe
If you’ve ever had truly caramelized onion dip, you know it’s less of a snack and more of an epic experience.
Servings: 1 Cup
Calories: 1058kcal
Equipment
- Food Processor
Ingredients
- 2 large onion, thinly sliced
- 2 tablespoon butter or olive oil
- ½ teaspoon salt
- 1 teaspoon minced garlic
- 2 tablespoon red wine vinegar
- 200 gram goat cheese
- 100 gram Sour Cream
- 2 sprigs dill leaves, finely chopped
- handful of parsley, finely chopped
Instructions
- In a large skillet, melt the butter or oil over medium-low heat. Add the sliced onions and salt.
- The First 10 Minutes: The onions will turn translucent and soft. The Next 20 Minutes: They will turn golden. Stir every few minutes to prevent sticking. Add minced garlic at this stage. Not before else it will turn black and bitter.
- Once they are a deep, dark brown (about 30 minutes total), splash in the vinegar to scrape up the browned bits (the fond) from the bottom of the pan. Remove from heat and let them cool completely.
- In a food processor whisk together the sour cream, cheese, and half of the caramelized onions. Reserve half for folding into the dip. Fold the remaining caramelized onions manually, chopped herbs, into the creamy mixture.
- Cover the bowl and refrigerate for at least 2 hours or serve immediately with crackers and chips.
Notes
- If you do not wish to use wine vinegar use plain water or balsamic vinegar to de glaze the pan. The liquid helps them stay juicy.
- This is a perfect make ahead dip that remains fresh in the refrigerator for 2 - 3 days.
Nutrition
Calories: 1058kcal | Carbohydrates: 34g | Protein: 43g | Fat: 84g | Saturated Fat: 44g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Cholesterol: 151mg | Sodium: 2209mg | Potassium: 654mg | Fiber: 5g | Sugar: 18g | Vitamin A: 3728IU | Vitamin C: 25mg | Calcium: 467mg | Iron: 5mg