1/3/09

Slow & Low, That Is The Tempo

These next three recipes that I will be posting have been tried and tested over and over and over again. Let's start with this one. So easy and crazy good.



Actually, I'm ticked off that I didn't...

A. Make this sooner

and

B. Post about it before New Year's.



I saw this Baked Sweet Walla Walla Onion Dip on White on Rice's blog almost a year ago and there it sat in the back of my mind for MONTHS. Wow, was that ever a mistake.

For Christmas, my mom asked if I could bring over an appetizer and instead of bringing over the usual hot spinach and artichoke dip or something like that, I decided to make this onion dip instead and it didn't disappoint. It was gone, POOF! It just disappeared. Katie who watched me make it said something along the lines of, "Wow, I didn't think it was going to be that good. It was too easy to make."




*bouchon by thomas keller and yes, i was a very good girl this year

So then I was reading my new Christmas present and there was Thomas Keller waxing poetic about caramelized onions for French Onion Soup. Mr. K (sounds mysterious and intimidating kinda like Reservoir Dogs except without all the blood and gore and Mr. Pink. If you really know your French Laundry trivia you will see the connection!) Let's get back on topic... Mr. K was talking about if you caramelize onions correctly it creates the fundamental excellence of an onion soup. If you are patient and cook them slow and low, you are 75% of the way to a really good soup. Then a light bulb went off, "Holy shit! Why don't I caramelize the onions for the dip next time?" and so I did.

Mr. K talks about the need to caramelize the onions for four hours. Yeah, umm, about that. I have four sous chefs that are willing to help, they are not willing to stand at a stove for four hours caramelizing onions. That's called child slavery. When you work for Mr. K that's called an honorable learning experience! Either way this onion dip is great.



White on Rice's Baked Walla Walla Sweet Onion Dip:

1 8 oz package of cream cheese (very softened)
1 cup mayo (preferably Best Foods brand)
1 cup freshly grated Parmesan cheese
1 cup diced or chopped sweet onion.
1 tablespoon fresh cracked black pepper
Crusty bread or crackers

Pre-heat oven to 350 degrees. In bowl, place softened cream cheese. The cream cheese must be very, very, soft (like spreadable butter) to allow all ingredients to blend evenly together. If your cream cheese needs to soften more, place in microwave for a few seconds. Add mayo, parmesan cheese, onions and fresh cracked black pepper to soft cream cheese till everything is mixed thoroughly. Place mixture in ramekins or any oven safe dishes. Bake slowly, for about 30-45 minutes for all ingredients to cook together. When the top crust is brown, almost burnt looking then the dip is ready. The darker brown the crust of the dip becomes, the better the flavors are cooked. Serve with your favorite bread and crackers.

Baked Caramelized Onion Dip: Inspired By White on Rice & Thomas Keller's Bouchon Cookbook

3 tablespoons olive oil
3 tablespoons butter
2 yellow onions or Walla Walla Onions chopped
1 8 oz package of cream cheese (very softened)
1 cup mayo (preferably Best Foods brand)
1 cup freshly grated Parmesan cheese
1 tablespoon fresh cracked black pepper
Crusty bread or crackers

Place butter and olive oil into a heavy pan. Over medium-low heat, melt butter and olive oil. Place onions into pan and slowly cook onions until they are caramelized, about an hour. While the onions are cooking, pre-heat oven to 350 degrees. In bowl, place softened cream cheese. The cream cheese must be very, very, soft (like spreadable butter) to allow all ingredients to blend evenly together. If your cream cheese needs to soften more, place in microwave for a few seconds. Add mayo, parmesan cheese, onions and fresh cracked black pepper to soft cream cheese till everything is mixed thoroughly. Place mixture in ramekins or any oven safe dishes. Bake slowly, for about 30-45 minutes for all ingredients to cook together. When the top crust is brown, almost burnt looking then the dip is ready. The darker brown the crust of the dip becomes, the better the flavors are cooked. Serve with your favorite bread and crackers.

Tasting Notes: Did I tell you it's a hit? Did I also tell you it was super easy to make? Well then, what are you waiting for?

How many times did I write caramelize? 8 or 9... I lost count.

22 comments:

Cheryl said...

That looks really yummy! I cant wait to try it!

Mandy said...

Yes yes yes! This look delish, and I absolutely love caramalized onions! Thanks for posting.

cook eat FRET said...

ok now seriously
i am sure it was delicious and i could have eaten the entire thing, no problema...

but admit it - the ingredient list reads like a paula dean recipe...

you know it does.

SaintTigerlily said...

I proclaim this: Droolicious.

Lisa said...

You know I am planting Walla Walla onions in my garden this year cause of Todd & Diane and this dip! We can't get Walla Walla's here. I guess a sweet onion will work huh??

Blog looks great Krysta!

i am so jealous, but in a good way, lol.

MichelleB said...

This looks great! But how about carmelizing the onions in the oven, then they could carmelize for a few hours.

Snooty Primadona said...

Thank you, Thank you! Can't wait to give it a try. Yum!

jennyonthespot said...

I know, I just used the word "yum" in my last comment. I think I did. I definitely thot it... anyway... YUM!

The Short (dis)Order Cook said...

FOUR HOURS! I once spent an hour and a half getting my caramelized onions right, but that's just going overborad. It seems to me they'd be a pile of mush in that amount of time.

Great looking dip. I wanted to eat it just on the photo alone.

asthmagirl said...

I love sweet onions so I'd actually try this even though onion dip and me do not have a relationship! I am laughing about the Paula Deen ingredient comment above!

Nice changes you've made here!

Kristin said...

The MiL made something very similar to this for The Big Party. A lot was eaten, but we still ended up with about a gallon of it left over. And then I ate all the leftovers pretty much by myself in about a week. It's dangerous. Be warned.

It is also, by the way, an exceptional sandwich spread.

Mayberry Magpie said...

I made a very similar dip a few weeks ago for a football game party. It had a couple more ingredients, including shredded cheddar and Worchestershire sauce, but it was a huge hit. I never thought of carmelizing the onions, but my god I can only imagine how good that would be. Will try it!

KitchenKiki said...

I am a HUGE fan of caramelized onions. I use them in & on anything I can think of. I will make a batch on the stove while I'm cooking other things and keep some in the fridge to throw into whatever I'm making. My version of this dip is goat cheese & cream cheese baked. Just as simple & oh so good!

Grace said...

it's incredible to me that onions can go from nasty, foul, and havoc-inducing on my body to sweet, delicious, and easily-digestible in a matter of minutes. great dip. :)

DiaperPin Up Girl said...

its 8 am and my mouth is watering.

gaga said...

Yum, this dip looks sooo good! I'm definitely giving this a try in the future.

Kevin said...

Looks great! I tried that dip as well and I enjoyed it. I was thinking the same thing about caramelizing the onions, though I wanted to try it in its original form first. I am going to have to get to the caramelized version soon.

melissa said...

You made fun of Claudia for saying that one post up, but it's true. Yikes!

And I would make/demolish it in a heartbeat.

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Katie said...

welp. looks like i'm not going to bed. i'll be making this

--instead of an elephant