Monday, July 4, 2011

Caramelized Onion Dip

"Why haven't I done this before?" is what I keep asking myself, as I reach for another triscuit. I love onions, probably to the point where it's unhealthy. It's true I could eat a raw one like an apple, no shitting you. Not only could I caramelize onions in my sleep, I have- using the slow cooker, overnight. Here we turn the versatile onion into a tangy dip. Oh, and about the slow-cooked onions? It's best to do them on the stove top. Too much moisture retention and not enough stirring.

Here's the situation- it's a summer party, outdoors- there's gonna be some veggies, chips, crackers, Usinger's smoked sausages, and something real tasty- good old fashioned (but no old fashioneds) aged Wisconsin cheddar cheese. This dip will get rave reviews, although the sausage and cheese probably deserve most of the accolades. The key? A red wine deglaze/reduction while browning the onions. Do red wine and cheddar get along? Does an elephant take large dumps?


If you don't have a splash of red wine handy, you could also use a few TB's of good balsamic vinegar.

Caramelized Onion Dip

1.5 C diced onion
1/2 ts kosher
1 C sour cream
3/4 C mayo
1/4 ts garlic powder
1/4 ts onion powder
3-4 TB red wine
1/4 ts pepper
1/4 ts kosher

Fire up a large skillet over medium-low heat. Add a couple glugs of EVOO when up to temp, then toss in the diced onions. Add a pinch of kosher and cook over medium-low heat for about 10 minutes, stirring occasionally. Turn down the heat to low and brown for 20-25 minutes, stirring every 7 minutes. Once nice and brown, deglaze with a splash of wine, stir, then continue for another 10-12 minutes, until very browned and the moisture has evaporated. Let cool, then add everything together, season to taste. Will be best after a few hours in the fridge.

Look how nicely that fits in the beverage holder of a camping chair. Good thing there's another one for the beverage.

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