Carmelized Onion And Shallot Dip Recipes
BLUE CHEESE AND CARAMELIZED SHALLOT DIP
Categories Condiment/Spread Cheese Cocktail Party Super Bowl Low Carb Oscars Buffet Mayonnaise Blue Cheese Spring Sour Cream Shallot Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
- Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.
CARAMELIZED ONION AND SHALLOT DIP
Roasting the onions and shallots takes this dip way out of the box.
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread Onion Roast Super Bowl Family Reunion Poker/Game Night Party Sour Cream Shallot Bon Appétit snack snack week
Yield Makes 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Mix onions, shallots, thyme sprigs, and oil in a large roasting pan. Season with salt and pepper.
- Roast onion mixture, stirring and scraping down sides of pan every 10 minutes, until mixture starts to break down and turn golden brown, 45-55 minutes.
- Discard thyme sprigs. Add wine and vinegar; stir to scrape up any browned bits from bottom of pan. Return onion mixture to oven. Continue roasting, stirring occasionally, until deep golden brown and completely caramelized, about 15 minutes longer. Spread onion mixture out on a rimmed baking sheet to cool.
- Transfer onion mixture to a work surface and mince. Transfer to a medium bowl. Stir in sour cream, chives, yogurt, and onion powder. Season with salt and pepper. DO AHEAD: Dip can be made 3 days ahead. Cover; chill.
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- Preheat oven to 425°. Mix onions, shallots, thyme sprigs, and oil in a large roasting pan. Season with salt and pepper.
- Roast onion mixture, stirring and scraping down sides of pan every 10 minutes, until mixture starts to break down and turn golden brown, 45–55 minutes.
- Discard thyme sprigs. Add wine and vinegar; stir to scrape up any browned bits from bottom of pan. Return onion mixture to oven. Continue roasting, stirring occasionally, until deep golden brown and completely caramelized, about 15 minutes longer. Spread onion mixture out on a rimmed baking sheet to cool.
- Transfer onion mixture to a work surface and mince. Transfer to a medium bowl. Stir in sour cream, chives, yogurt, and onion powder. Season with salt and pepper. DO AHEAD Dip can be made 3 days ahead. Cover; chill.
CARAMELIZED SHALLOT DIP RECIPE | REAL SIMPLE
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5/5 (1)Total Time 1 hr 25 mins
- Heat oil in a medium saucepan over medium-high. Add shallots, sugar, and ¾ teaspoon salt; cook, stirring often, until shallots begin to color, about 5 minutes. Reduce heat to medium-low; cook, stirring occasionally and scraping bottom of pan, until shallots are a deep golden brown, 40 to 50 minutes. (If shallots seem dry at any point or if bottom of pan starts to darken, stir in 1 tablespoon water.) Transfer shallots to a small bowl. Let cool to room temperature, about 30 minutes.
- Stir sour cream, mayonnaise, pepper, onion powder, garlic powder, and remaining ¾ teaspoon salt in a medium bowl. Stir in shallots and parsley and top with more parsley. Serve with potato chips and sliced cucumber.
CARAMELIZED ONION DIP - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
4.1/5 (21)Category AppetizerCuisine AmericanTotal Time 57 mins
- Allow raw cashews to soak in boiling hot water for 20 minutes. This will soften them, and allow them to blend easily. You can also leave them soaking in water overnight in the fridge.
- In a large pan over medium heat, sauté onions with 1 tablespoon of olive oil for about 14 to 16 minutes. Add in shallots, thyme, and another tablespoon of olive oil if the pan seems dry. Continue to caramelize, stirring occasionally, for another 14 to 16 minutes until the mixture is a deep golden brown.
- Meanwhile, rinse the cashews from the soaking water and drain well. Add them to a high-powered blender along with tofu, lemon juice, Better Than Bouillon base, garlic powder, and ground black pepper. Blend on high until very smooth.
- Once the onions and shallots are caramelized, reserve about ¼ cup of the mixture for the top of the dip. Then portion out half of what is left and add it to the blender with the dip. Blend again until smooth.
CARAMELIZED FIVE-ONION DIP | FOOD & WINE
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- Heat oil and butter in a large, deep skillet over medium-high until butter melts. Add sweet onion, yellow onion, red onion, shallots, and salt; cook, stirring occasionally and folding onions into each other, until barely softened and just starting to brown, about 12 minutes. Reduce heat to medium-low. Cook, stirring occasionally, until onions are caramelized, about 35 minutes, adding scallions halfway through cook time. If onions start to stick to skillet or brown too quickly, add a splash of water to skillet. Transfer mixture to a large bowl, and place cream cheese on top; let cool completely, about 30 minutes.
- Stir onion mixture until cream cheese is fully incorporated. Add sour cream, mayonnaise, garlic powder, and cayenne to onion mixture; stir well to combine. Season with salt and black pepper to taste. Cover and chill at least 3 hours or up to 8 hours or overnight.
- Let dip stand at room temperature 30 minutes. Serve with potato chips, toasted bread, and seasonal vegetables.
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- Heat the butter in a large skillet or pot over medium heat. Once melted, stir in the onions with a big pinch of salt and pepper. Cook for 5 minutes, just until the onions begin to soften. Turn the heat down to low (or medium-low, if low isn’t cooking them), and cook, stirring often, until the onions are dark brown and caramely, anywhere from 30 to 60 minutes, depending on how much you want to babysit them. This will take a while, but the onions are in smaller pieces, so are also more apt to burn. Keep an eye on them and stir often, reducing the heat when needed. Add a splash of water to the pan if it gets dry at any time.
- Let the onions cool slightly before adding them to the dip. Alternately, you can also caramelize the onions a day or two ahead of time! I will caramelize them and store them in a container in the fridge. I do reheat them on low heat (either in a pan or microwave) just to warm the solids up a bit.
- Whisk together the sour cream, mayo, garlic powder and a big pinch of salt and pepper. Once the onions are caramelized, stir them in. Continue to stir until everything is combined - it will come together. Taste the dip and if you need more salt, add it in.
- This stays great in the fridge if you make it ahead of time - it will thicken up a bit. It is also great served immediately. Serve with chips, crackers, pretzels, veggies - anything!
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5/5 (3)Total Time 1 hrCategory AppetizerCalories 94 per serving
- See Notes for a lighter Tofu Sour Cream recipe.In a high speed blender combine the cashews, water, lemon juice, vinegar, garlic powder and salt. Blend on high until smooth. Refrigerate until ready to use.
- For oil-free preparation: Preheat a saute pan over medium-low heat. Add the shallots and 1/4 cup broth and stir to coat. When the broth has evaporated, let the shallots cook undisturbed for about 15 seconds, then add 3 or 4 tablespoons of broth, stir, and repeat the process until the shallots are tender and golden brown and most of the broth has been used. Reduce heat if necessary so the shallots don't brown quickly. The entire caramelization process should take close to 30 minutes. Cooking with oil: Preheat a saute pan over medium-low heat and add the oil, shallots, and a pinch of salt. Stir only occasionally, reducing heat if necessary. Caramelization should take about 30 minutes.
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- Pre-heat oven to 425°F. Cut off the top of the garlic bulb to expose the cloves. Set in the middle of a large square of foil and drizzle with olive oil. Pull up the foil to wrap around the bulb. Roast in the oven for 30-40 minutes until cloves are tender.
- Meanwhile, heat olive oil over medium-low heat in a large skillet. Add onions and shallots. Stir in balsamic and salt until coated. Cook for 35 minutes stirring occasionally. Deglaze the pan with wine, stock, or water. Scrape the bottom of the pan as you add the liquid. Continue to cook for 20 minutes until onions are a deep golden brown and caramelized. Remove from heat and cool slightly. Using kitchen shears or a knife, chop onions into the desired size. Remove garlic cloves by squeezing the bulb. Chop to desired size (I like a fine-medium coarse chop).
- In a large bowl, mix sour cream, mayonnaise, salt, white pepper, onion powder, Worcestershire sauce, onions, and garlic. Add additional salt and Worcestershire sauce as desired.
- Top with chives and/or chopped parsley as desired. Serve with chips, veggies, or pita slices and enjoy!
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- Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15–18 minutes. Let cool slightly.
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