Caramelized Onion And Sour Cream Spread Food

POTATO LATKES WITH CARAMELIZED ONION SOUR CREAM

Steps:

• For the caramelized onion sour cream: Heat the oil in a large skillet over medium heat and add the onion, sugar and 1/4 teaspoon of the salt. Cook, stirring, until the onions are golden brown and caramelized, 30 to 40 minutes. Add the garlic and cook for 2 more minutes. Let cool.
• Mix together the onion mixture, sour cream, onion powder, a few turns of black pepper and remaining 1/4 teaspoon salt. Taste and adjust the seasoning as desired. Cover and refrigerate until ready to serve.
• For the potato latkes: Meanwhile, using the shredding attachment on a food processor (or mandoline), shred the potatoes, onions and garlic. Line a colander with 2 layers of cheesecloth and set it over a bowl or in the sink. Add the shredded mixture to the cheesecloth and sprinkle with the kosher salt. Let sit for 30 to 45 minutes.
• Gather up the edges of the cheesecloth and use your hands to squeeze out any excess moisture.
• In a large bowl, mix together the breadcrumbs, lemon juice, eggs, a few turns of black pepper and the potato mixture. Stir in the scallions.
• In a large skillet, heat 1/4 inch of oil over medium-high heat until shimmering; it's ready when a strand of potato added to the oil immediately starts to sizzle. Use a 1/2-cup ice cream scoop to add compact scoops of the mixture to the oil, spacing them out so as not to crowd the pan. Press the scoops down lightly with a spatula to get 1/2-inch-thick patties. Fry until golden brown on both sides, a few minutes per side. Transfer to a wire rack or paper towels and sprinkle with flaky or kosher salt. Repeat with the remaining mixture, adding more oil to the pan as needed between batches.
• Sprinkle the caramelized onion sour cream with chopped scallions and serve with the warm latkes.

CARAMELIZED ONION DIP

Steps:

• Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly.
• Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.

CARAMELIZED ONION DIP

Steps:

• Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.
• Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.

CARAMELIZED ONION DIP/SPREAD

Steps:

• Heat the butter and oil in the frypan over medium heat.
• Add in onions, cayenne, salt and pepper; sauté for about 8 minutes.
• Add in garlic and cook for 2-3 minutes.
• Reduce heat to medium-low and cook stirring occasionally for 20 minutes more until onions are brown and caramelized; cool.
• In a bowl, beat the cream cheese, sour cream and mayonnaise until smooth.
• Add in onions; mix well to combine.
• Add in Tabasco sauce if using.
• Cover and place in fridge for 2 or more hours before using.

CARAMELIZED ONION AND SOUR CREAM SPREAD

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and next 4 ingredients. Cover; cook until vegetables release their juices, stirring occasionally, about 12 minutes. Uncover; sauté until juices evaporate, about 10 minutes. Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer. Cool completely.
• Puree vegetable mixture and sour cream in processor until almost smooth. Season generously with salt and pepper. Transfer to bowl. Sprinkle with capers.
• Preheat broiler. Arrange bread slices on baking sheet. Brush both sides of bread slices with 1/3 cup oil. Toast about 2 minutes per side. Cool. Serve with spread.
• A combination of dried thyme, basil, savory and fennel seeds can be substituted for herbes de Provence.

CARAMELIZED ONION AND SOUR CREAM SPREAD

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat.
• Add onion and next 4 ingredients.
• Cover; cook until vegetables release their juices, stirring occasionally, about 12 minutes.
• Uncover; sauté until juices evaporate, about 10 minutes.
• Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer.
• Cool completely.
• Puree vegetable mixture and sour cream in processor until almost smooth.
• Season generously with salt and pepper.
• Transfer to bowl.
• Sprinkle with capers.
• Preheat broiler.
• Arrange bread slices on baking sheet.
• Brush both sides of bread slices with 1/3 cup oil.
• Toast about 2 minutes per side.
• Cool.
• Serve with spread.
• A combination of dried thyme, basil, savory and fennel seeds can be substituted for herbes de Provence.

CARAMELIZED ONION-AND-BACON BREAD RING DIP

Steps:

• Melt 1 Tbsp. butter in medium skillet on medium heat. Add onions; cook 8 to 10 min. or until golden brown, stirring frequently. Stir in beef broth and Worcestershire sauce; bring to boil. Cook 8 to 10 min. or until slightly thickened, stirring occasionally; cool.
• Heat oven to 350°F. Mix cream cheese and sour cream in medium bowl until blended. Add onions; mix well. Reserve 1 Tbsp. bacon and 1/4 cup Parmesan for later use; stir remaining bacon and Parmesan into cream cheese mixture.
• Cut bread dough into 16 slices; stand around edge of 10-inch cast-iron skillet, with cut sides of bread against side of skillet and overlapping edges of bread slices if necessary to fit. Spoon cream cheese mixture into center of skillet; spread cream cheese mixture to edges of dough. Sprinkle top of dip with reserved bacon and Parmesan.
• Bake 30 to 35 min. or until bread is golden brown and dip is heated through. Melt remaining butter; brush onto bread. Sprinkle chives over dip.

SOUR CREAM AND ONION DIP

Steps:

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté onion and shallots with 1 teaspoon salt until lightly browned, about 2 minutes.
• Reduce heat to medium-low and continue to cook, covered, stirring frequently, until vegetables are golden brown, about 20 to 30 minutes more.
• Remove from heat and stir in 1/4 teaspoon pepper and 2 tablespoons water, or enough to loosen any brown bits stuck to the bottom of the skillet.
• Transfer onion mixture to a medium bowl, then stir in sour cream and remaining 2 tablespoons water. (If desired, thin to desired consistency with additional water.)
• Stir in most of the chives, sprinkling on the rest as a garnish.
• Serve at room temperature.