Sunday, October 11, 2009

French onion dip

I need to post a disclaimer here. This dip is addicting. Really addicting. And really easy to make. It is in a different league than the stuff you get in a packet and mix with sourcream. I made it for a party this weekend, and it was a big hit. As usual.

Ingredients:
3 large yellow onions
1 package cream cheese
1 tub sour cream
2T butter
2t salt
Worcester sauce
Cooking wine
Red Pepper Flakes


Slice the onions into large slivers, and throw them in a saute pan with the butter (I also use olive oil) 2t salt, and slowly caramelize them. About half an hour in, pour in 1/2 cup of sherry, and continue cooking for about another 30 minutes. You want them to get really deep, dark, and golden brown. Turn off the heat and let them cool for about 10 minutes. Take them out, and dice the cooked onions, making sure to get all of the juicy remnants from the pan. The onions cook down ALOT, so if it looks, like too many at the start, it should be just about right.


Let the cream cheese warm up a bit before adding to a large bowl with the sour cream. Dump in the onions and all of their delicious juices, and add some pepper flakes, and a couple of dashes of Worcester. Stir these all together, and cover putting it in the fridge. Let it sit as long as possible before tearing into it. The flavors take a couple of hours to come together, optimally overnight. Serve with Ruffles. This is a real hit for football season. If you want the dip to be creamier, you can halve the cream cheese, or add mayo instead. As shown here, the dip is pretty thick, but I love the creaminess of cream cheese. It would be really good served with crackers too. Triscuits come to mind. Enjoy!