Warm Caramelized Onion & Gruy�re Dip
Source of Recipe
From "Once Upon A Chef" by Jennifer Segal
Recipe Introduction
"Caramelizing onions takes patience. There's no cheating it: the onions need to be cooked low and slow so that they turn a rich caramel color without a touch of burning. But the payoff in flavor is well worth the time. This appetizer is like French onion soup in dip form. It's rich, rich, rich�save it for a special occasion or friends with hearty appetites."
List of Ingredients
◦ 3 tablespoons unsalted butter
◦ 6 cups chopped Vidalia onions
◦ 2 teaspoons sugar
◦ 1 cup grated Gruy�re cheese
◦ 2 tablespoons chopped fresh chives
◦ 1 cup sour cream
◦ 1 cup mayonnaise
◦ 3 ounces cream cheese, at room temperature
◦ � teaspoon Worcestershire sauce
◦ � teaspoon salt
◦ � teaspoon freshly ground black pepper
◦ Potato chips, baguette, or crackers, for serving
Recipe
Preheat the oven to 425� F and set an oven rack in the middle position.
In a large stainless steel or cast iron skillet, melt the butter over medium-high heat. Add the onions and 1 teaspoon of the sugar to the pan; saut� for 10 minutes, stirring frequently, until the onions are lightly browned.
Lower the heat to medium and cook, stirring frequently, until the onions are meltingly tender and a rich, deep caramel color, 20 to 25 minutes more. To help the caramelization process along and prevent the onions from burning, deglaze the pan every so often with a few tablespoons of water�but wait to do this until you see a brown film forming on the bottom of the pan. I usually use about � cup of water total, but you may need more or less.
Set aside 2 tablespoons of the Gruy�re. In a medium bowl, combine the remaining Gruy�re, remaining 1 teaspoon sugar, 1 tablespoon of the chives, the sour cream, mayonnaise, cream cheese, Worcestershire sauce, salt, and pepper. Add the warm caramelized onions and mix until well combined.
Transfer the onion mixture to a 1 �-quart ovenproof serving dish. Sprinkle with the reserved Gruy�re and bake for 15 to 20 minutes, until lightly browned and bubbly. Let the dip cool for about 10 minutes, then sprinkle with the remaining 1 tablespoon chives and serve with potato chips, a sliced baguette, or crackers. (If there is any grease on the top, blot it with a paper towel.)
Serves 6 to 8
� Make-Ahead:
This dip can be prepared several days ahead of time, refrigerated, and baked right before serving.
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