Best 6 Caramelized Onion And Sour Cream Spread Recipes

KETO CARAMELIZED FRENCH ONION DIP RECIPE

Steps:

• Heat the butter in a large saute pan over medium heat. Add the onions and 2 tablespoons (29.57 milliliters) of beef bone broth. Saute for 25-35 minutes, adding another 2 more tablespoons (29.57 milliliters) (of broth after the first 10-15 minutes to keep the onions hydrated, and continue to saute until browned and caramelized. Reduce heat if they start to brown too much.
• Make a well in the center of the pan. Add the minced garlic and saute for about a minute. Once the garlic is fragrant and starting to brown, stir into the onions. Set the pan aside to cool to room temperature.
• Meanwhile, in a medium bowl, stir together the sour cream, softened cream cheese, molasses, fresh thyme, and sea salt, until smooth.
• Once the caramelized onions have cooled, stir them into the bowl. Add more salt to taste if desired. If you want a firmer dip, chill for at least 30 minutes.

CARAMELIZED ONION DIP

Steps:

• Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly.
• Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.

CARAMELIZED ONION AND SOUR CREAM SPREAD

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat.
• Add onion and next 4 ingredients.
• Cover; cook until vegetables release their juices, stirring occasionally, about 12 minutes.
• Uncover; sauté until juices evaporate, about 10 minutes.
• Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer.
• Cool completely.
• Puree vegetable mixture and sour cream in processor until almost smooth.
• Season generously with salt and pepper.
• Transfer to bowl.
• Sprinkle with capers.
• Preheat broiler.
• Arrange bread slices on baking sheet.
• Brush both sides of bread slices with 1/3 cup oil.
• Toast about 2 minutes per side.
• Cool.
• Serve with spread.
• A combination of dried thyme, basil, savory and fennel seeds can be substituted for herbes de Provence.

CARAMELIZED ONION DIP

Steps:

• Heat oil in heavy medium saucepan over medium-low heat. Add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool.
• Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.

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.

CARAMELIZED ONION DIP/SPREAD

Steps:

• Heat the butter and oil in the frypan over medium heat.
• Add in onions, cayenne, salt and pepper; sauté for about 8 minutes.
• Add in garlic and cook for 2-3 minutes.
• Reduce heat to medium-low and cook stirring occasionally for 20 minutes more until onions are brown and caramelized; cool.
• In a bowl, beat the cream cheese, sour cream and mayonnaise until smooth.
• Add in onions; mix well to combine.
• Add in Tabasco sauce if using.
• Cover and place in fridge for 2 or more hours before using.