ONION DIP FROM SCRATCH
Steps:
- In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
DRESSED-UP ONION DIP
Sliced green and red onion power up purchased French onion dip; fennel adds a slight anise flavor. Taken from the BH&G magazine.
Provided by jonesies
Categories Onions
Time 15m
Yield 2 1/4 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Wash fennel and trim off feathery leaves.
- Chop enough of the leaves to make 2 tablespoons; set aside.
- Trim fennel bulb.
- Chop enough of the bulb to make 1 cup.
- Cut remaining bulb into strips to use for dippers.
- In a medium bowl combine chopped fennel, onion dip, red onion and green onion.
- Garnish with reserved fennel leaves and chives (if desired).
- Serve with vegetable dippers.
Nutrition Facts : Calories 8.5, Fat 0.1, Sodium 12.4, Carbohydrate 2, Fiber 0.8, Sugar 0.1, Protein 0.3
FRENCH ONION DIP
This is way better than store bought french onion dip! And if you have onion haters, you can just leave them out. This goes over big at every party.
Provided by JJBurns
Categories Cheese
Time 15m
Yield 1 bowlful
Number Of Ingredients 4
Steps:
- Heat water to boiling, then stir in beef boullion.
- Let cool.
- Using a mixer, stir beef boullion/water into cream cheese, stir in green onions by hand.
- Refrigerate, serve with your favorite potato chips or veggies.
Nutrition Facts : Calories 1631.5, Fat 158.8, SaturatedFat 99.9, Cholesterol 499.4, Sodium 2078.7, Carbohydrate 21.9, Fiber 3.1, Sugar 4.4, Protein 37.1
THREE ONION DIP
I've forgotten which magazine I found this recipe in, but the dip is a step above the usual onion dip. The original recipe also called for 2 teaspoons of sherry vinegar. I thought that made the dip a little too tart for my tastes so it is not included in this recipe.
Provided by iris5555
Categories Onions
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large skillet.
- Add onions, leeks and garlic.
- Saute until caramelized.
- Let cool.
- Mix all ingredients together in bowl.
- Serve at room temperature with crackers or breadsticks.
Nutrition Facts : Calories 401.4, Fat 36.8, SaturatedFat 21.5, Cholesterol 110.6, Sodium 739.2, Carbohydrate 14.8, Fiber 1.9, Sugar 7, Protein 5.6
CARAMELIZED ONION DIP
This is a dressed up version -- no onion soup mix here. From Erin Bailey of La Pomme de Pin by way of the Chicago Tribune. Needs a good twelve hours in the fridge for the flavors to ripen and then it should be brought to room temperature before serving (thus the long prep time).
Provided by Chef Kate
Categories Cheese
Time 14h45m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil and butter in a large skillet. Add the onions, 1/2 teaspoons of the salt and pepper to taste; cook, stirring occasionally, until onions are caramelized, 20-30 minutes.
- Add the balsamic vinegar, stirring up browned bits from the bottom of the skillet.
- Combine the onions with the goat cheese, creme fraiche, thyme, the remaining 1/2 teaspoons of the salt and pepper to taste in a medium bowl.
- Stir, allowing the warm onions to help melt the goat cheese.
- Cover; refrigerate at least 2 but preferably 12 hours.
- Let stand before serving to slightly soften and take the chill off.
Nutrition Facts : Calories 38.4, Fat 3.5, SaturatedFat 2, Cholesterol 11.1, Sodium 76, Carbohydrate 1.6, Fiber 0.2, Sugar 0.6, Protein 0.3
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