Sunday, February 13, 2011

Caramelized Onion Dip

Recipe from: Appetizers, Wine and Why presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

3 Tbsp olive oil
3 large sweet onions (about 3lbs) such as Walla Walla, Vidalia, or Maui, cut into 1/2 inch dice
2 large shallots, finely diced
1 1/2 Tbsp sugar
1/3 cup balsamic vinegar
1/3 cup sour cream
3 Tbsp mayonaise
3/4 tsp salt
1/2 tsp freshly ground pepper

In a 12 inch saute pan over medium-low heat, warm the oil an swirl to coat the pan. Add the onions and cook ,covered, stirring frequently, until the onions soften and turn translucent, about 10 minutes. Uncover the pan and continue sauteing, adjusting the heat to low if the onions begin to brown, until the onions are completely softened and begin to caramelize, about 15 minutes longer. Add the shallots and saute until softened, about 5 minutes longer. Add the sugar and continue to cook, stirring constantly, until the onions turn a beautiful caramel color, 5 to 7 minutes longer. Add the balsamic vinegar and stir to combine. When the vinegar has evaporated, remove the pan from the heat. Transfer the onion mixture to a bowl and cool about 15 minutes. Add the sour cream, mayonnaise, salt and pepper to the onion mixture. Stir until completely combine. Taste and adjust the seasonings. Transfer to a serving bowl and serve slightly warm or at room temperature.

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