Week 5: Caramelized Onion Dip
Superbowl Sunday! I’ve grown to look forward to the opportunity to get together with friends and family and enjoy delicious food on these occasions. Guacamole goes without saying, but this year I wanted to expand my horizons and went on the hunt for tasty new “game day” recipe ideas. I’ve had a few recipes for caramelized onion dip bookmarked for a while, so I decided to give this recipe from Two Peas and Their Pod a try.
Ingredients: I used plain Greek yogurt (I like Liberte 2%) instead of sour cream, and 2 large sweet onions instead of 3 medium yellow ones. I like the way sweet onions caramelize. I happened to have thyme on hand but you might have to pick this up. The rest are likely pantry staples.
Timing: like 2.5 hours. Sigh. It took me 2 hours just to caramelize the onions instead of the quoted 30-60 minutes and I’m not sure why. You can do other things during this time but you need to stay near the stove.
Yield: approximately 2.5 cups of dip.
Serving: I’m serving this with homemade baked pita chips and carrot sticks.
How did it go? I knew this was bound to happen sooner or later with this recipe/blog project… I screwed this one up. I burnt the onions. Thankfully I just burnt the bottom layer and was able to quickly transfer the rest of them to a different pot and salvage them. They had been cooking for over an hour (on medium-low, as instructed) and then suddenly in 3-4 minutes they went from light golden to burnt on the bottom – I was not expecting such a sudden change. I turned the heat down to low and carefully nursed them to their fully caramelized state in a fresh pot.
I used three small sprigs of thyme (leaves only) but the flavour was barely detectable. I’m not sure if that’s how it’s supposed to be, but it might have helped to have a specific measurement considering how much plants vary.
Also, as caramelized onions can get kind of jammy and gooey, I didn’t want to put them on a cutting board and chop them after cooking them. When I first chopped them, I just chopped some of the larger half moons in half or thirds to avoid re-chopping them again at the end.
Taste: after all that, I was quite pleased when I didn’t destroy the recipe with the burnt onions incident… the end result was actually delicious! I’ve never deglazed with balsamic vinegar before and what a nice flavour it adds! I was worried subbing the Greek yogurt would compromise the taste but it doesn’t at all. I feel so much less guilty knowing this dip is high protein, low fat, and high in calcium. I absolutely love the flavour of caramelized onions so although a brown coloured dip might not be the prettiest, I have no doubt this will get devoured at our Super Bowl gathering.
- Sugar: since I used sweet onions, I reduced the sugar to 1/2 teaspoon.
- Measurements: 3 teaspoons = 1 tablespoon. 16 ounces = roughly 450g or 2 cups.
- Pan: apparently a 12” skillet is ideal and according to Chatelaine, it’s better if it’s not non-stick.
- More tips… on how to not butcher caramelized onions can be found in this helpful article from Bon Appetit (that I only discovered after googling “can you save burnt caramelized onions”).
Luke’s review: Yup! Instant hit of spinachy* goodness. Flavour lasts long, store it in your mouth for continued enjoyment! Like a squirrel hides a nut! Onion is caramelized well and adds to the texture and overall oomph of this delicious dip! Wouldn’t trust myself alone with the dip, would probably eat it all! Recommended place to serve: Super Bowl 53!
*Editor’s note: there is no spinach in this dip.
Luke’s recipe rating: thumbs up and a cheesy wink