Caramelized Onion Dip
Sometimes making it yourself is absolutely worth it, and we think this is one of those dishes. Using real caramelized onions in this retro party dip makes all the difference! A recipe from our favorite brew lover's cookbook, Beer Bites, it's an easy crowd pleaser you can make ahead of time. The book's authors, DeBenedetti and Slonecker, recommend pairing this throwback revival with a Nut Brown Ale.
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable oil or peanut oil
- 2 large sweet yellow onions, cut into 1/4 inch dice
- 1 tsp premium sea salt
- 1/8 teaspoon medium cayenne pepper
- 4 fresh thyme sprigs
- 1 cup sour cream
- 4 oz cream cheese, at room temperature
- 2 teaspoons onion powder
- Fresh crudités (i.e. carrots, celery, radishes, Belgian endive) or potato chips for serving
- Melt the butter in the vegetable oil in a 12 inch sauté pan over medium-high heat. Add the onions, salt, cayenne and sauté until the onions are translucent, the liquid they release has evaporated, and they begin to fry, about 10 minutes. Turn the heat to medium-low and cook, stirring occasionally, until the onions are evenly browned and meltingly soft, 25 to 30 minutes longer. Tuck the thyme sprigs into the caramelized onions, remove the pan from the heat, and set aside to let cool completely.
- Combine the sour cream, cream cheese, and onion powder in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Pick out and discard the thyme sprigs from the onions, add the onions to the bowl, and beat to mix well. Taste and adjust the seasoning.
- Serve at room temperature, with the crudités or chips for dipping. (Leftover dip will keep, tightly covered in the refrigerator, for up to 5 days.)
Source: Beer Bites by Christian DeBenedetti and Andrea Slonecker