Saturday, November 17, 2007

Caramalised Onion Dip

Here is a dip that is best made the day before it is needed.

2 large onions
4 tablespoons of unsalted butter
1/4 cup of vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon of salt
1/2 teaspoon of pepper
1 teaspoon of Dijon mustard
1 teaspoon of balsamic vinegar
4 ounces of cream cheese
1/2 cup sour cream (room temperature)
1/2 cup mayonnaise

Cut the onions in half and then slice thickly
Heat the oil and butter in a large saute pan over a medium high heat.
Add the onions, cayenne salt and pepper and saute for 10 minutes. Reduce the heat to medium low and continue to cook for 40 more minutes, stirring occasionally, but not too often, until the onions are browned and caramelized.

Add the Dijon mustard and the balsamic vinegar and continue to cook for about 10 more minutes. Allow the onions to cool.

In a whizz or blender combine the cream cheese, sour cream and mayonnaise, blend until smooth, add all of the onions, reserving a tablespoon for garnish, blend again. Refrigerate overnight to allow the flavours to develop.

Serve with crackers or chips.

Sorry no photo,

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