by ADRIENE
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A&M's Testing Notes:
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Expand5 pounds Spanish onions Ask a question about this ingredient
8 ounces cream cheese Ask a question about this ingredient
16 ounces sour cream Ask a question about this ingredient
zest and juice of 1 lemon Ask a question about this ingredient
1 bunch chives Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
Peel and cut the onions in a small dice. Get a large pot on the stove with the olive oil and throw in the diced onions. Cook on medium to low heat until they are caramelized (a nice golden brown color). This should take somewhere between 45 minutes to an hour. Cool to room temperature.
Ask a question about this stepPut the cooked onions, cream cheese, sour cream, lemon juice and zest (if your lemon is large, you may want to start with half of each and add to taste) in a food processor. Blend until combined well. Adjust seasoning with salt and pepper.
Ask a question about this stepMince the chives, fold the chives into the dip and sprinkle some on top to garnish.
Ask a question about this stepI loved it! I used two large onions and about two cloves of garlic. Very delish. Having it tomorrow for pre party for the Trueblood premiere! Thanks!
One tip that has worked well for me to caramelize onions faster is to place a piece of parchment paper directly on top of onions as they cook. Read this in the newer Gourmet cookbook by Ruth Reichl. Not sure why it works but it's something I will always do now when caramelizing onions.
Just made this for company and it's delish! I was planning on making the full amount but then used only as many onions as would fit in my largest pan, which I think was about three pounds. At that point I decided not to even measure the cream cheese (I used a whole 200 gram container) and sour cream, just added and tasted until it tasted right. It is definitely addictive! Next time I will take dymnyno's suggestion and not blend it, I like the pieces of onion too. Although I can't say I will make this often (nearly two hours for a dip is a little longer than I can usually spare for something that will be gobbled up so quickly) I will definitely make it again!
While this dip was given a positive response, I have to agree that the ratio of onions used could be tweaked. Were I to make this again, I would use half the onions originally called for: the dip was, IMO, far too sweet from all the onions using 5#, and they made the dip too thick.
While I realize that water content of onions can vary greatly, and the degree to which cooks utilizing this recipe fully extract this water in the caramelization process may likewise vary, I am reminded of a wonderful onion tart recipe I've used for years that calls for 3# of onions and an hour to cook them down (rather like risotto, adding liquid -- white wine -- just as the liquid is cooked off from the onions). The result of 3# of onions being more than enough for a tart should have given me pause, but I was multi-tasking and just went with it.
Another problem with 5# of onions is that it's simply too much for one large pot. The diced onions made a layer that was 5-6" deep initially, so the time for proper caramelization was actually closer to 2 hours. If you're caramelizing that many onions, you'd need two pots to more effectively caramelize the onions (or you would need to do them in batches).
A good idea, with caveats. Not sure this was worth my time, but it was fun to try out!
I originally halved the recipe, but it was too sweet, so I used the full amount of cream cheese and added a little salt and grated garlic as suggested. That balanced the sweetness perfectly. I also used a blender as my food processor is broken, but that was a mistake. It is way too perfectly smooth. It would have been better if I didn't process it at all and just mixed it. Still, my husband is eating it up.
Delicious! I bit sweeter than I expected, but the salt tip worked well. I love my wife's food processor...!
I used a lot less onions too. When they had cooked down and were really soft, I added them to the other ingredients, but I did not use a blender. That way the dip had lots of little pieces of onion throughout and intensified the flavor.of each bite a little more. You could just caramelize another cup of onions and add that to the dip.
Like Chez Nana, I used three pounds of onions with all the other ingredients the same as the recipe. They cooked down nicely and resulted in a great texture.
Any ideas for additional ingredients to add? I like it, but it seems as though it could have more depth of flavor.
A bit more salt might help coax out more flavor (it usually does). Or try a little more lemon or some grated garlic (not too much -- it's potent stuff), depending on which direction you'd like to take it. Hope it turns out well!
Thanks!! I'll give it a shot. Thank you for sharing the recipe!!
I have been making the old standard California dip for so many years that it would be embarrassing to mention. Over the years I made additions and adjustments that really made it a special and unique dip. I plan to make and enjoy this recipe just as Adriene has written and so kindly posted it, because it does sound perfect the way it is. However...(isn't there always a caveat?!)...here are some things I have added to that California dip in the past and might (or might not) add if I end up with an extra cup or two: Diced pre-cooked shrimp, diced green chiles, diced jalapeño, finely grated sharp cheddar, a splash of Worcestershire, even (gak!) a tablespoon or two of chile sauce or tomato based seafood sauce. [Please don't shoot me or send evil people to beat me up, Adriene - I'm really sure that none of that stuff is really necessary!]
I made this recipe the other evening and used 3 pounds onions ~ it worked perfectly for me! And it is wonderful!!
I am making this as I write. I am looking at my beautiful caramelized onions and thinking is this quantity correct? Plus the photo shows the dip looking very white, so adding this many onions, I don't think will yield the same coloring. I'm going to go for it and get back with the results!!! May the force be with me.
I have a recipe for French Onion Dip that is almost identical to yours. So I thought I would compare the few little differences. Are you sure that you use 5 pounds of onions? An average onion is about that 6 to 8 ounces so 5 pounds of onions is more than 10 cups of chopped onions(that is conservative) and they don't cook down all THAT much. Plus with 2 cups of sour cream and a cup of cream cheese, that is more than 10 people could eat. Are you sure your ingredient amounts are correct?
hi dymnyno! i don't want to answer for adriene, but it looks like the editors cooked the recipe as written (in the slideshow and video) and found the ingredient ratios to be correct. if it sounds like more dip than you can eat, perhaps you could halve the recipe like amanda did in the video? looking forward to making this soon!
I thought that perhaps she meant 5 cups of onions.. 5 pounds yield well over 10 cups of onions (medium onions). It looked like Amanda used about 3 cups of onions. I am not disputing that this sounds delicious, but if this is a recipe contest we should be able follow her directions.
For the record, we did halve the recipe for both the photo shoot and the video shoot, which would probably keep 6-8 dainty dip eaters happy. However, we did cook the full 5 pounds of onions all at once on the photo shoot day, to get ahead for the video the next day, so the mountain of chopped onions you see in the slideshow is the full amount -- as you can see, they cook down a ton! Sorry if this led to added confusion.
My directions are correct as well as my measurements. And yes, they do cook down that much. When I get together with friends and we are eating good food, we usually eat a lot...so it is not more than 10 people can eat. Sorry that you found so many flaws with my recipe.
I made this dip for a potluck dinner party last night and it got rave reviews. I also added garlic since I do love garlic in most anything!! I will be making THIS onion dip often. Thank you!!
I did the onions last night and used 5 lbs. but it seems like too many onions? Am I missing something?
I've made Ina Garten's Caramelized Onion Dip for years and it is always a huge favorite. This is nearly identical, so should be outstanding!
While the onions were roasting and caramelizing, I tossed a few whole cloves of garlic into the mix. Their roasted sweetness was wonderful with that of the onions. And since potato chips are my gateway drug, it was just perfect to take it all off to an afternoon get-together.... somewhere else. We all loved it! Congratulations and thank you!
Sounds delicious, I thought about trying the addition of garlic...glad to hear it worked!
I've been making a carmelized onion dip out of one of the Barefoot Contessa cookbooks for the past few years. This recipe looks easier and I suspect is just as good (if not better). Yum! Can't wait to try it!
This just looks too good for words. It solves the problem of what to make to take to Maggie's this afternoon. Best of all, I don't even need to go to the store first!
This dip is amazing! I made it for a party, and everyone went nutballs over it. The onions are a bit of job to prep, but the end result was definitely worth it!!
Tried this recipe and it is wonderful. Will make it again and again. Congrats.
Thank you everyone! I am very excited about being a finalist :)
Five pounds of onions, amazing!!! Congrats on the finalist spot.
I think you should sell this stuff! It sounds like perfect Super Bowl party fare....Congratulations!
Congrats on being a finalist! This sounds dangerously good.
Now this is an onion dip that I would like. Congrats on being a finalist. Love that a fellow Chicagoian got a mention.
I have a question about the recipe "Caramelized Onion Dip" from ADRIENE.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
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Lemon, sour cream, cream cheese, Spanish onion, and chives.
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This recipe's a snap -- while the onions take some time to caramelize, there's no real work for you to do. Just get them started in the oil, then turn the heat down low, patiently wait, and occasionally stir. (See the next few slides for the slo-mo play-by-play.)
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Stirring the onions to coat them in the oil.
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It takes a long time for the liquid to cook off.
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But once it does, the onions begin to take on color. See those nice brown bits? Keep going until those brown bits are threaded through the entire pot full of onions.
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The rest of the ingredients -- sour cream, cream cheese, chives, lemon zest, and juice -- can all be measured and prepped while the onions cook.
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Once the onions are ready, you add them to a food processor and layer in the rest of the ingredients.
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Lemon zest!
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Lemon juice.
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A quick spin in the food processor and this is what it looks like. This is the moment to taste the dip and make sure the salt and acidity are to your liking.
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I scraped the dip into a bowl.
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Then folded in the chives.
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Doesn't a shell-shaped dish just scream "Super Bowl"?
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I made this for the cookbook party, total hit. By request I'll be making it again for an open house next weekend. I also did not use all of the onions 3-4 lbs. would be enough. Loved the lemon in there.