More Food52 inspiration. Here, a recipe by Sarah Coates called New School French Onion Dip. Sarah recommends making what she calls “Onion Jam,” but I can also recommend two ways of caramelizing onions before you get started with this recipe:
1. The 15-minute method shown here: How to Caramelize Onions
2. The 24-hour Crock Pot Method shown here: Crock Pot Caramelized Onions
When I made Sarah’s recipes, we doubled the onions, and the jam took about 2 hours on medium to get nice and deep brown. We also used creme fraiche instead of sour cream, and we made our own fried shallots instead of buying them. Whichever way you go, the recipe is a real winner. We served it New Year’s Eve in front of the fire.
- For the onion jam:
- 2 large red onions
- 1 tablespoon olive oil
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons granulated sugar
- 1/4 cup white wine or dry vermouth
- For the dip:
- 12 ounces cream cheese at room temperature
- 1/2 cup sour cream
- 1/2 cup fried shallots, optional, to garnish (these can be found in the asian food section of your supermarket)
- First, make the onion jam. Peel and slice the onions into fine half-moons. Place them into a wide heavy-based pan, along with the olive oil, and sweat over a medium-low heat until they begin to caramelize and brown, about 15 minutes.
- Add the thyme leaves and granulated sugar to the pan, and cook for another 3 to 4 minutes, until the sugar is melted and the onions are well caramelized.
- Pour the white wine or vermouth into the pan, and working quickly, stir and scrape any sticky, browned bits from the bottom of the pan. Keep stirring and scraping until the pan is basically clean, and the liquid has completely evaporated. Turn off the heat, and set aside to cool. (If packed into a sterilized jar, this mixture can be kept in the fridge for up to a week)
- To make the dip, beat the cream cheese (either with a wooden spoon or with an electric mixer) until it is completely smooth. Add the sour cream and beat again until smooth, thick and combined.
- at this point, you can either add the cooled onion jam and mix the two together, or do as I like to do, and serve the smooth, creamy dip spread out on a plate, and topped with a tangle of onions. Either way, sprinkle with the crisp fried shallots and serve!