Sour Cream And Onion Onion Rings Recipes

SOUR CREAM AND ONION DIP

Steps:

• Add the mayonnaise, sour cream, mustard, garlic powder, onion powder, black pepper, salt and chives to a bowl. Mix together, and then cover and chill until ready to serve.

SOUR CREAM AND ROASTED RED ONION DIP

Steps:

• Heat the oven to 400 degrees, and line a baking sheet with parchment paper. Arrange the onion slices in a single layer on the prepared sheet, leaving room between each. (Use 2 baking sheets if the onions won't all fit comfortably on 1.) Drizzle with olive oil, sprinkle with 1 teaspoon salt and the sugar and gently flip to coat, keeping the rings as intact as possible. Cook for 30 to 40 minutes, turning once, until soft and browning (It's O.K. if some parts get crisp and charred).
• Let the onions cool slightly, then transfer to a cutting board and roughly chop. (You want to have small pieces of onion without making a paste.)
• Transfer the onions to a medium bowl and add the sour cream, yogurt, mayonnaise, garlic, remaining 3/4 teaspoon salt, lemon juice and black pepper. Fold to combine.
• Transfer to a serving dish and garnish with minced chives. Serve with potato chips.

SOUR CREAM AND ONION BISCUITS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the flour, baking powder, salt and 2 tablespoons plus 1 1/2 teaspoons sugar in a large mixing bowl. Cut the butter into 1/2-tablespoon-size bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles a coarse meal. Make a well in the center of the flour and pour in all the heavy cream, sour cream and 2/3 cup plus 1 tablespoon half-and-half.
• Stir the dry ingredients into the cream, then add the chives and mix with a wooden spoon until the dough just begins to come together into a ball. Turn the dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. (Do not overwork the dough.)
• Using a rolling pin, roll the dough to a 1-inch thickness. Dip a 2 1/2-inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and re-rolled one more time.
• Place the biscuits on the prepared baking sheet, leaving about 1/4-inch between them.
• Brush the tops of the biscuits with the remaining tablespoon half-and-half, and sprinkle with the remaining tablespoon sugar.
• Bake until lightly browned on top and flaky in the center, about 20 minutes.

HOMEMADE SOUR CREAM AND ONION CHIPS

Steps:

• Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.
• Heat the oil a large Dutch oven to 350 degrees F.
• In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.
• In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
• Hold them in semi-airtight container for a few days, if you can stand it that long.

SOUR CREAM AND ONION HASH BROWNS

Steps:

• Heat a skillet over medium heat and add the canola oil. Add the onions, season with a pinch of salt and cook, stirring frequently, until the onions are golden brown, 15 to 20 minutes.
• Meanwhile, season the potatoes with salt and pepper and let sit for 5 minutes. Drain out the excess moisture.
• Set individual cast-iron pans over medium heat until very hot. Add some olive oil to each pan and a handful of the potatoes. Cook until golden brown and crispy, about 5 minutes. Flip and add more oil if necessary. Cook until golden brown on the second side and cooked through. Repeat with the remaining potatoes.
• Top each hash brown with some caramelized onions and a dollop of sour cream and chopped scallions.

BAKED ONIONS WITH SOUR CREAM

Steps:

• Preheat oven to 375'. Place unpeeled onions in a foil lined shallow pan. Bake uncovered for 1 1/2 hours. Meanwhile just before onions are done, combine remaining ingredients except parsley in a small saucepan. Heat on low, stirring occasionally-do not boil. Remove and keep warm. When onions are tender remove from oven. Spear each with a fork and place on a cutting board. Remove foil from pan. Carefully cut off both ends and remove skin. Place back into the baking pan. Pour sauce atop and toss gently to mix. Sprinkle with minced parsley.