CARAMELIZED ONION DIP CREAM CHEESE RECIPES
CARAMELIZED ONION DIP RECIPE | TRISHA YEARWOOD - FOOD NETWO…
Provided by Trisha Yearwood
Categories appetizer
Total Time 55 minutes
Cook Time 45 minutes
Yield 2 cups
Number Of Ingredients 10
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.
PAN-FRIED ONION DIP RECIPE | INA GARTEN - FOOD NETWORK
Provided by Ina Garten
Categories appetizer
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2 cups
Number Of Ingredients 9
Steps:
- Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
- Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
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This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry. The dish is great for entertaining — it can be prepared in advance — but requires a little bit of patience: You’ll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with. Let the tart rest for about 10 minutes before slicing and serving. Eat it while it’s hot or serve at room temperature alongside a salad or steak.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
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Reviews 4
Total Time 2 hours
- Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.
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From thepioneerwoman.com
Total Time 1 hours 10 minutes
Category autumn, cocktail party, picnic, tailgate, winter, side dish, snack
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Total Time 1 hours 10 minutes
Category autumn, cocktail party, picnic, tailgate, winter, side dish, snack
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From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
- Spoon caviar on top and serve with potato chips and celery sticks.
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