Caramelizing onions is a trick that I use often here at home. It makes vegetarian dishes much more flavorful and therefore more interesting for meat eaters. This pasta is a typical example of this technique. This time I am sharing a dip recipe using caramelized onions. I don't normally make recipes for guests that I never tried before, but this dip is so straight forward that I made for the first time for some girlfriends of mine that came over the other night. The result was a very flavorful dip, lightly sweet and aromatic. It can also be used as a spread for sandwiches (roasted vegetables sandwich comes to mind). As a dip, use with cut up veggies, crackers and pita chips.
Caramelized Onion Dip Recipe:
You will need:
2 large onions
2 tablespoons of unsalted butter
1 teaspoon of balsamic vinegar
1 cup of sour cream
1 tablespoon of fresh thyme, chopped
salt and pepper to taste
Peel and thinly slice the onions (I use a mandoline). Melt the butter over medium heat on a heavy bottom skillet. Add the onions, salt and pepper (about 1/2 teaspoon each), lower the heat and cook until the onions are deep brown and cooked, stirring occasionally. This takes about 20-40 minutes, depending on the heat level and the amount of onions. Do not rush this process, as it is essential for the developing of the sweetness in the onions. Add the balsamic vinegar to the skillet at the end of cooking and scrape any brown bits that have accumulated on the bottom.
When the onions are ready, let them cool to room temperature. Once cooled, place onions in a food processor along with the thyme and sour cream. Process until smooth. Serve at room temperature with vegetables, chips or use as a sandwich spread. Keep refrigerated.