Monday, January 31, 2011

Caramelized Onion Dip

5 pounds Spanish onions
8 ounces cream cheese
16 ounces sour cream
1 lemon
1 bunch chives
4 T olive oil
salt and freshly ground black pepper

Preparing the dip:
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 (to a golden brown color). This should take somewhere between 45 minutes to an hour. Cool to room temperature.

Put the cooked onions, cream cheese, sour cream, juice and zest of lemon in a food processor. Blend until combined well. Adjust seasoning with salt and pepper.
Mince the chives, fold the chives into the dip and sprinkle some on top to garnish.


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