Fried Onion Dip
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
44
Sourness
39
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
4 tbsps
Salted Butter (1/2 stick)1 tsp
Honey3 cloves
Garlic (chopped)1 cup
Vermouth (dry)3 cup
Sour CreamDirections:
1
) Heat the skillet over medium-high heat
2
Watch how to make this recipe
3
First, clarify the butter so that you can fry the onions at high heat and put a very dark, almost burnt crust on them
4
Heat the butter in a small skillet over medium-high heat until it foams and browns
5
Remove from the heat
6
Tilt the skillet and carefully spoon off the foam, saving it in a small bowl
7
Pour the clear butter into another bowl, and pour the dark dregs at the bottom of the skillet into the bowl with the foam
8
Add the clear butter to a larger heavy skillet
9
(Discard the butter foam and dregs
10
Add the onions, 3/4 teaspoon salt and 1/4 teaspoon pepper
11
Fry the onions, flipping them now and then, until they're dark on the edges, even black and crispy in spots, about 10 minutes
12
Add the honey and garlic and cook for 1 more minute
13
Add the vermouth, bring to a simmer and cook until the liquid thickens, about 3 minutes
14
Remove from the heat and let cool
15
Put the sour cream and cream cheese in a mixing bowl and mix with a rubber spatula until smooth
16
Finely chop the fried onions on a cutting board and add them, along with their pan juices, to the cream cheese mixture
17
Stir in the chives
18
Add the cayenne and season with salt
19
Transfer to a small bowl and garnish with more chives
20
(This can be made ahead of time and refrigerated)