Blue Cheese And Caramelized Shallot Dip Recipe Epicuriouscom Recipes

CARAMELIZED ONION AND SHALLOT DIP

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.

SHALLOT-BLUE CHEESE DIP

Steps:

• In a large skillet, saute shallots in oil until softened. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Cool to room temperature., In a small bowl, combine mayonnaise and sour cream. Stir in blue cheese and caramelized shallots. Cover and refrigerate for at least 2 hours. Serve with vegetables.

BLUE CHEESE DIP W/CARAMELIZED SHALLOTS

Steps:

• Heat oil in heavy skillet over medium heat; add shallots and saute' until golden brown (about 20 min). Cool Blend blue cheese and sour cream until smooth, season with s&p. Mix in shallots and 2T chives. Cover and refrigerate 2 hours. Sprinkle remaining chives before serving.

BLUE CHEESE DIP WITH CARAMELIZED SHALLOTS

Steps:

• Heat oil and suute shallots until golden brown, about 20 minutes, cool Blend blue cheese and sour cream in processor until smooth. Season with salt & pepper. Transfer to bowl and mix with shallot mixture & 2 T. of chives. Cover and chill at least 2 hours. When served top with remaning 2 T. chives

CARAMELIZED SHALLOTS AND BLUE CHEESE DIP

Steps:

• 1. Heat oil in heaavy medium saucepan over medium low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes.
• 2. Cool, whisk together mayo and sour cream in medium bowl to blend add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season with salt and pepper.
• 3. Cover dip and regrigerate untill flavors blend, about 2 hours. (can be made 2 days ahead. Keep refrigerated.) Serve dip chiled or at room temp. ENJOY.

BLUE CHEESE AND CARAMELIZED-ONION SQUARES

Steps:

• For crust:
• Preheat oven to 425°F. Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth. Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.
• For topping:
• Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool.
• Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve.