Caramelized onion and roasted garlic dip
Mostly unattended with a few stirs here and there, crafting an onion dip with actual pieces of onion [no packet powder here!] from scratch is ten times more flavorful then those fraudulent boxed mixes. While the onions are cooking down on the stovetop, I roast an entire garlic bulb with olive oil in the oven. Garlic and onion always complement one another, especially when their natural flavors become sweet the more they cook. I plan on serving this with some chips and a wide array of crudités during football and pre-Thanksgiving day snacking. So, so, so worth it homemade! Makes about 2 1/2 cups.
|1||X||whole garlic bulb, thin outer skin removed and tops sliced off|
|3||X||large sweet vidalia onions, peeled, halved, and thinly sliced|
|½||CUP||plain greek yogurt|
|1||X||bunch of chives or scallions, finely chopped for garnish|
Set the oven at 400 degrees. Place the garlic bulb in the center of a piece of tin foil, then drizzle the 2 Tbsp. over the garlic and covering the top.
Wrap the bulb in the foil, and place in a baking dish. Transfer the dish to the center rack of the oven and roast for one hour.
Meanwhile, in a large pot or saute pan over medium-high heat, melt the olive oil and the butter.
Add the sliced onion to the melted butter, sprinkle in a little salt, and saute for about 10 minutes, stirring frequently.
Once translucent, lower the heat to medium-low, and cook slowly, stirring every 10 minutes until the onions have cooked down and begin to turn very golden brown.
After about 50 minutes total, the onions should be very caramelized and melty. Remove from the heat, transfer to a mixing bowl, straining any excess fats, and allow to cool to room temperature.
Once the garlic is roasted and caramelized, remove from the oven and allow to cool slightly until able to handle.
Unwrap the tin foil from the garlic bulb, then holding the garlic bulb at the root end, squeeze out all of the garlic into the bowl with the onions. Discard the root end.
Reserving the scallion for garnish, add in all the remaining ingredients to the onion and garlic, then use an immersion blender to pulse the entire mixture until a smooth pureed consistency.
Taste for seasoning, add more salt and freshly cracked black pepper. Sprinkle the top with the chopped scallion or chives, and serve with your favorite chips and crunchy vegetables.