Fried Onion Dip

Need something fairly simple, cheap but fancier than a plastic container of store-bought dip for a BBQ this weekend? Here is your perfect solution. It tastes yummy, travels well, and goes with a variety of chips. 4 Tbsp butter

• 1 medium-size sweet onion, cut into 1/2 inch slices
• 3/4 tsp fine sea salt
• 1/4 tsp fresh ground black pepper
• 3 cloves garlic, chopped
• 1 tsp honey
• 1/4 cup dry vermouth or dry white wine
• 3/4 cup sour cream
• 1/4 cup (2 oz) cream cheese, softened
• 1 Tbsp finely chopped fresh chives
• dash of ground red pepper
• finely chopped fresh chives for garnish

To make clarified butter: melt butter in a small heavy saucepan over medium heat for 2-3 minutes, until foamy and brown. Strain mixture into a large heavy skillet, being sure to leave any solids in the bottom of the saucepan.            

 

Cook onions, salt and black pepper in reserved clear butter over medium-high heat, turning occasionally, for 10 minutes or until onion edges are dark and slices are crisp in spots. Stir in garlic and honey; cook 1 minute. Add wine. Bring mixture to a simmer and cook 3 minutes until liquid thickens. Remove from heat; cool. Remove onions from skillet; chop finely and set aside. Reserve pan juices.                           

 

Whisk together sour cream and cream cheese; add onions and pan juices. Stir in chives, red pepper and salt to taste; cover and chill for 1 hour before serving. Garnish with finely chopped chives if desired.

 

NOTES: Our family decided that this dip is so flavorful, it probably works best with plainer chips. Think Ruffles, tortilla chips or pretzels. Not that it's bad on other chips, but you lose some of the chip flavor when the dip is present.

 

Prep Time: 20 minutes

Total Time: 20 minutes plus chilling

 

Recipe from Food Network