Tuesday, December 30, 2014

The Best Ever Onion Dip

This is the easiest and best dip ever!  It serves a crowd and can be made in advance for no-fuss entertaining.  I've plated it very simply in the photo above but you can make it très elegante.  Make your own chips or buy gourmet potato chips and using a pastry bag, pipe a dollop onto each individual chip.  Garnish with a sprig of chive and you have a New Year's Eve worthy canapé.  The flavors of this dip really pop in your mouth.  The caramelized onions are so sweet, and the white wine and sherry vinegar really add a tart-saltiness that balances everything perfectly.  Because the onions are caramelized, you don't have any of the sharp bite that an onion can sometimes have.  So, no stinky onion breath when you might be doing some New Year's smooching;)  For a more casual serving, I like to use the Kettle Brand salt and fresh ground pepper krinkle cut potato chips (as pictured above).  They are thick enough to hold up to a hearty dip and have a great crunch.  It's seriously addicting and I have to put a limit on how much I'll let myself have.  Make this for New Year's Eve/Day or for a  Super Bowl party.  You'll love it!  Enjoy and Happy New Year everyone.  
This recipe was inspired by an onion dip that I had at The Farm and Fisherman Tavern in Cherry Hill.  It's delicious and if you live in the south Jersey/Philly area you definitely need to go.  It's fantastic and one of my favorite places around.  Chef Todd is the best.  
Also, I want to do a long distance dedication to my good friend Carrie;)  We shared some of this dip together after Thanksgiving.  We don't live in the same state anymore and I miss her tons!  Bises!  

La Recette:

1-large yellow onion, thinly sliced
2 tablespoons unsalted butter
2 tablespoons champagne vinegar* (or another white wine vinegar will work too) 
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
8 oz cream cheese
1/2 cup sour cream
1 tablespoon sherry vinegar
2 tablespoons chives, chopped

1 - sauce pan
1 - wooden spoon
Measuring cups and spoons
Chef's knife
Cutting board
Vitamix, blender, or food processor (if you don't have any of these, chop the onions as finely as possible after you caramelize them.)

-Peel the onion, cut it in half and then make thin slices.  Put the onion and butter into the saucepan on medium-high heat.  Cover the pan and let the onion sweat out for 10-12 minutes.  After 10-12 minutes check the onion.  There should be some brown bits in the bottom of the pan.
-Add in 2 tablespoons of champagne vinegar (it will really steam up here) and with your wooden spoon, scrape up all of the brown bits.  This is a process called deglazing.  Add in the salt and pepper.  After you get most of the brown bits up, give the onions a good stir and let them cook for about 2-3 more minutes.  The onions should have a nice carmel color to them now.  
-Next, turn the heat off and let the onions sit for about 5 minutes.  Pour the onions into your Vitamix or blender.  Add in the cream cheese, sour cream, and sherry vinegar.  Blend until smooth.  
-Refrigerate for at least two hours or preferably overnight.  Garnish with chives.  Enjoy!

*I love the Napa Valley Naturals brand
**Recipe can be doubled.

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