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Wednesday, September 30, 2015

Tailgating Favorites: Caramelized Onion Dip

Caramelized Onion Dip

Fall is finally here, which means football and tailgating are in full swing! I didn't grow up as a football fan, and I'm not partial to any NFL team, but college football is a horse of a different color. Z and I are still loyal to our alma mater, and we spend fall Saturdays tailgating with friends down at Stanford.

Caramelized Onion Dip

With football and tailgating comes all the guilty pleasure food that I rarely allow myself to eat during the year, like this caramelized onion dip. This dip is inspired by the Lipton's Onion dip, but this one has way more flavor and no artificial ingredients. 

It's essentially a ton of caramelized onions, stirred into a combination of sour cream and mayo. It's creamy, not overwhelming salty, has a ton of onion flavor, and has a bright punch thanks to a slight addition of balsamic vinegar.

I love it to eat this at game days with potato chips and veggies, but it's also great as a spread on sandwiches. Put a bowl of this out at your next tailgate, and it's sure to disappear quickly. 

Caramelized Onion Dip

From Cook's Country

3 tablespoons unsalted butter
2 pounds yellow onions, diced fine
Salt and pepper
1/8 teaspoon cayenne pepper
1/4 cup water
2 1/2 teaspoons balsamic vinegar
1 cup sour cream
1/2 cup mayo

Melt butter in 12-inch skillet over medium heath. Add onions, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne, and cook, stirring occasionally, until onions are translucent. Reduce heat to medium low, and continue cooking until onions are golden brown (about 10 more minutes).

Caramelized Onion Dip


Add 2 tablespoons water to skillet and stir, scraping up browned bits on bottom of skillet, until water evaporates, about 5 minutes. Add remaining 2 tablespoons of water, and cook until onions caramelize and water evaporates, about 5 more minutes. Remove from heat, and stir in vinegar.

Caramelized Onion Dip


Let onions cool. Combine mayo and sour cream in bowl, then stir in cooled onions. Add salt and pepper to taste. Serve immediately, or refrigerate until ready to eat. 

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