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Caramelized-Onion Dip

Source of Recipe

From "Martha's American Food" by Martha Stewart


List of Ingredients

â—¦ 2 tablespoons extra-virgin olive oil, plus more for drizzling
â—¦ 3 pounds onions (about 8 large), halved and thinly sliced
â—¦ Coarse salt and freshly ground pepper
â—¦ ¼ cup red wine vinegar
â—¦ 1 tablespoon chopped fresh thyme
â—¦ 8 ounces cream cheese, softened
â—¦ 1 cup (8 ounces) sour cream
â—¦ Assorted chips or crackers, for serving
â—¦ Crisp onions, for garnish (optional; recipe follows)


Recipe

Heat olive oil in a medium heavy-bottomed pot over medium-high. Cook onions, stirring occasionally, until soft and golden brown, about 15 minutes. Cover; reduce heat to low. Cook, stirring occasionally, until onions are well caramelized, about 40 minutes.

Raise heat to medium, and season onions with salt. Stir in vinegar; simmer until absorbed. Stir in thyme; remove from heat. Let cool; coarsely chop onions.

With an electric mixer on medium speed, beat cream cheese until smooth. Fold in sour cream and chopped onions with a flexible spatula; season with salt and pepper. Transfer to a serving dish. Cover with plastic wrap and refrigerate 1 hour (or up to overnight) before serving with chips and crackers, garnished with crisp onions, if desired.

Makes 4 cups





Crisp Onions:

â—¦ ¼ cup plus 1 tablespoon neutral-tasting oil, such as safflower
â—¦ 1 small onion, very thinly sliced

Heat oil in a medium skillet over high until hot but not smoking. Fry onion in small batches until crisp, about 1 minute. Transfer to a paper towel-lined plate to drain.

Makes 1 ½ cups