Caramelized Onion Dip
Caramelized Onion Dip
Ingredients
3 Large Sweet Onions, sliced thinly
1 Tbsp Butter
1 Tbsp Extra Virgin Olive Oil, plus 1 Tsp
3 Tsp Coarse Kosher Salt, divided
1 Whole Roasted Garlic Bulb
¼ c White Wine (use what you like to drink)
1 Tsp Worcestershire Sauce
½ Tsp Black Pepper
8 ounces Cream Cheese, softened to room temp
¾ c Sour Cream
¼ c Mayonnaise
2 Tbsp Fresh Parsley, chopped, divided
Directions
Preheat oven to 400°F
Cut the top of garlic off so all cloves are exposed, place garlic on a piece of tin foil.
Drizzle olive oil (1 tsp) on top of garlic, wrap tin foil and roast in the oven for 45-60 minutes until garlic is soft and caramelized. Set aside to cool.
In a cast iron skillet, melt the butter, add 1 tbsp olive oil, onions, and 2 tsp salt. Saute over medium low heat until onions are golden brown for about 20-25 minutes. Every few minutes give the onions a stir. If onions are not caramelized within this timing, turn up the heat a bit. Once caramelized, turn heat back down to medium low.
Pour in the wine and give it a stir. Let the wine simmer for 1-2 minutes, scraping up all the caramelized bits, then add the worcestershire sauce and simmer for another minute, give it a stir and remove from heat; cool to room temperature.
In a food processor add the softened cream cheese, sour cream and mayonnaise and pulse until incorporated. Add the onions, roasted garlic, 1 tsp salt, ½ tsp black pepper and 1 tbsp parsley and pulse until blended.
Transfer to a bowl, garnish with parsley and serve with potato chips, crackers and or veggie sticks.
You can make this a day ahead and leave in the refrigerator until ready to serve.