FOUR ONION PARM DIP
Allium obsessed? I guess. I couldn’t stop at three. Four? For sure. Cepa, schoenoprasum; I got ‘em all. Caramelized till sweet with rich, savory, zest and zeal, my Four Onion Parm Dip has so much holiday appeal. No one ever said an appetizer has to be far-reaching and frou frou. Good cocktails, good chips, good company and my dip will do nicely, thank you.
PREP/COOK TIME: About One Hour
Makes 20 Ounces (2 ½ Cups)
INGREDIENTS
1 Tbs – Butter
1 Tbs – Extra Virgin Olive Oil
1 Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
1 Large – Yellow Onion, Peeled, Halved and Sliced Thin
1 Medium – Red Onion, Peeled, Halved and Sliced Thin
5 Stalks – Scallions, Stems and Some Leaves, Chopped
3 Tbs – Mayonnaise
2 Tbs – Crème Fraiche, or Sour Cream
1 Tbs – Garlic Paste
1 Tbs – Prepared Horseradish
2 Tbs – Kraft 100% Parmesan & Romano Grated Cheese
1 Tsp – Worcestershire Sauce
2 Tbs – Chives, Finely Snipped
THE NITTY GRITTY
In a large non-stick pan, heat butter and oil at medium high. Add onions and scallions, season with salt and pepper; stir for about 5 Minutes. Cover and reduce heat to medium; sweat onions for about 20 – 25 minutes—stirring every 2 – 3 minutes throughout cooking time till onions are a rich, brown color. Let onions cool-warm (I know that’s not a word, but I’m sure you know what I mean).
In a medium mixing bowl, add mayo, crème fraiche, garlic paste, horseradish, cheese and Worcestershire; whisk till blended. Add caramelized onions with 1 tbs of chives to mixture; stir till combined.
Serve at room temperature with your favorite chips or as part of a crudité platter. And don’t forget the cocktails.
NOVEMBER 15, 2019
