Onion Dip
Many of you will recognize this from Good Eats - it’s just about the same. In all honesty, I love Alton’s show for techniques but most of the recipes I’ve tried have been absolute shit. I’ve added a splash of Marsala (you can substitute Madeira) to deglaze the pan after you caramelize the onions. It adds some sweetness and I think takes this recipe to a whole new level. I’ve tried using fresh garlic and it makes it too garlicky. I’ve thought about using roasted garlic but haven’t tried it yet. I’ll change the recipe below if I find that it works. People love this when I bring this to their parties.
Source - http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20358,00.html
INGREDIENTS
1 1/2 cups diced onions
Small pad of unsalted butter (just enough to get the onions started)
1/4 teaspoon kosher salt
splash of Madeira or Marsala
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
In a sauté pan over medium heat add butter, heat and add onions and salt (do NOT use a non-stick pan). Cook the onions until they are caramelized, about 20 minutes. Deglaze the pan (make sure you scrape up all the good stuff on the bottom of the pan) with a splash of Madeira or Marsala and let it cook until just after the liquid disappears and just before it starts to reform fond on the bottom of the pan. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
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If you really want to dress this up, throw out this recipe and take a package of powdered onion soup mix and add a carton of sour cream…. Mmmmmmm.
On a more serious note, Tom has made this for me before and it is worth the time and effort. It tastes very good when you are sober, but tastes absolutely fantastic when you are not.