[This recipe from the archives has been updated with a new photo and a video! Check out the video below.]
And continuing the entertaining theme, we move on to dips, a key ingredient for any good party. I confess that I grew up on grocery store French onion dip, and boy did I eat my share of it. In fact a really good French onion dip such as this one and a few wavy potato chips could set me back weeks on my diet.
Party recipe #2 this week comes from Great Party Dips, a new cookbook from Peggy Fallon. Dips are a must for any party, and this book has tasty recipes for all kinds of dips and dunkers, giving you plenty of variety to choose from. This caramelized onion dip is creamy, rich, and full of flavor and is a great make ahead for parties as it can sit in the refrigerator for up to two days. At the minimum, let it rest for four hours to give the onion flavors time to permeate the sour cream mixture. The dip is easy to make, as the video shows, but caramelizing the onions properly takes some time, so plan for that.
I have one copy of this handy cookbook to give away, courtesy of Wiley. You’ll get my review copy, very gently used, just leave a comment telling us about your favorite party dip. Please make sure your email address is correct so I can contact you if you are the lucky winner. The book can be shipped to United States, Canada, and APO/FPO addresses. The contest closes at midnight EST on Wednesday January 14, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.
UPDATE: Congratulations to KimL, comment #20, the winner of the cookbook!
[Updated January 29, 2014.]
Caramelized Onion Dip
- 10-inch heavy bottom skillet with lid
- medium mixing bowl
- hand mixer
- 2 tablespoons olive oil
- 2 large onions (quartered lengthwise and thinly sliced)
- 1 teaspoon white balsamic vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup light sour cream
- 4 ounces light cream cheese, at room temperature
- In the heavy skillet, heat the olive oil over medium-low heat. Stir in the onions, balsamic vinegar, salt, and pepper. Cover the skillet and cook for about 5 minutes.
- Remove the lid and raise the heat to medium. Continue to cook, stirring occasionally, until the onions are soft and golden brown, about 35 to 40 minutes. Remove from heat and allow to cool.
- In the medium bowl, combine the sour cream and the cream cheese. Beat until smooth. Stir in the cooked onions will all the juices.
- Transfer to a serving bowl and cover. Refrigerate for at least 4 hours or up to 2 days.
- To serve, stir again and allow the dip to stand at room temperature for 15 minutes.