Vadouvan French Onion Dip by Central Provisions

Slowly caramelized, sweet onions and the warming flavors of this Vadouvan curry blend brighten a classic dip that always pleases a crowd!

Makes 3 cups 

Ingredients:

For onions: 

• 3 tablespoons unsalted butter
• 3 cups yellow onion, julienne cut (2-3 onions)
• 1/4 cup marsala cooking wine
• 1 teaspoon fresh thyme

For dip: 

• 8 oz. cream cheese, softened
• 2/3 cup sour cream
• 2 tablespoons Vadouvan

For garnish:

• 1/4 cup fried shallots or a large sprinkle of Vadouvan
• 2 tablespoons fresh chives, sliced 

Directions:

1. In a medium saute pan over medium heat, combine onions and butter with a pinch of salt. Slowly caramelize the onions in the butter, stirring often, and cook until they turn a deep golden brown.
2. Add the thyme and the marsala, deglazing the pan, and cook until the liquid is reduced to dry. Remove the onions from the pan and let cool.
3. In a stand mixer with a paddle, whip the cream cheese until light and fluffy, scrapping down the sides as necessary.
4. Add the sour cream and whip to incorporate.
5. Add the onion mixture and Vadouvan to the mixer and mix to fully incorporate.
6. Move the dip to a serving bowl, top with fried shallots, chives and more Vadouvan if desired. Enjoy!