Caramelized Onion Dip is a creamy dip perfect for chips and veggies. The caramelized onions can be made ahead and kept in the fridge for a few days.
After nearly two years of “looking” and 8 months of honest-to-goodness, we’ve-got-money-in-our-hand, why-is-this-so-hard shopping, we have finally bought a new home. This is not our first go around in the house shopping department; we have been here a few times in our marriage (three to be exact), but this experience has been the longest, most drawn out purchase yet. It started with a failed attempt to buy a cute little brick house which was then followed by a whole lot of nothing. That’s the thing about small town house hunting, there just isn’t a lot to choose from. Spring brought a few new places on the market but none that really fit the picture in our mind…or the price point in our pocket. The whole process landed on a place we had looked at before that came up for auction (a new experience for us) and was sold to us on a Thursday night for a price we could live with and enough space for our family to grow and thrive. Of course now the drudgery of packing up 4 people, 2 dogs, 16 chickens, and all of the stuff that comes with us begins. Another long process, but well worth the effort.
I can think of no other food more long and drawn out than caramelized onions. The perfect caramelized onions take time and patience but reward you with one of the most delicious (and affordable) foods of all time. Caramelizing onions, much like house-shopping, is something that requires resisting the urge to crank up the heat and be done with it. Your perseverance will be rewarded with exactly what you crave.
- 5 medium sweet yellow onions (such as Vidalia)
- 3 T butter
- Pinch of salt
- 2 t balsamic vinegar optional
- 8 oz . cream cheese softened
- ½ cup sour cream
- 2 slices chopped cooked bacon
- 2 green onions minced
- ½ t . garlic powder
- 1 t . Worcestershire
- Pinch of salt and pepper
- Thinly slice the onions. In a large cast iron skillet, melt the butter over medium heat and add the onions. Toss the onions to coat and cook for about 10 minutes. Add in the salt and toss lightly. Continue to gently cook the onions for the next 30-45 minutes. Stir the onions every few minutes making sure that the skillet stays at a low enough heat that the onions don’t burn ( they will brown at the end of the cooking)
- Once the onions are soft and caramelized you can add the vinegar to the pan to deglaze and add a little more flavor. Remove the onions from the pan and cool.
- In a mixer, mix together the cream cheese, sour cream, Worcestershire, bacon, green onions, and seasonings. Add in half of the caramelized onions. Stir together and serve or keep refrigerated for a week.
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