Saturday, March 14, 2009

Caramelized Onion Dip

I was in New York last week for Karen's senior sermon. The night before her parents left town, we went to eat dinner at Community Food and Juice, one of me and Karen's absolute favorite restaurants. It's a pretty new place on 113th and Broadway, my old 'hood of Morningside Heights, and they serve delicious, natural, sometimes local food. The four of us started with an appetizer sampler that included an incredible caramelized onion and fig jam with little raisin toasts. The jam was almost creamy, delicious, tart. The next morning I tried with earnest to find a recipe online that replicated the jam, but to no avail. Instead, I settled for this dip, which uses caramelized onions as the major flavor component, as a way to at least practice slow-cooking the onions (which, as it turns out, is not very hard).

Caramelized Onion Dip

2 tablespoons extra virgin olive oil
2 large yellow onions (about 1 1/2 pounds), finely chopped
3/4 cup sour cream (low-fat is fine if you like)
3/4 cup Greek yogurt (low-fat is fine if you like)
3 teaspoons dehydrated onion powder/granulates (salt-free, natural)
very scant 1/2 teaspoon salt

In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes. Set aside and let cool.

About 20 minutes into the caramelization process.

And at the end of caramelizing.

In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. Makes about 2 cups.

This dip was great! We brought it over to Win's house to watch the UNC-Dook game. Delish!

I'm still on the lookout for caramelized onion and fig jam recipes. Keep me in the loop if you spot one.

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