Monday, November 19, 2007
Caramelized Onion and Blue Cheese Dip
I seem to be posting a lot of recipes this month. Sadly, I am no Deb Perelman. She is fabulous enough for at least two people and I love her blog and her amazing photographs. I tried to take photographs of my recipe. I took a couple of the process that were unappetizing at best and confusing at worst and then completely forgot to take photos of the finished product because I suck at this sort of thing.
But, let's say you've been invited to Thanksgiving dinner and it's your task to bring an appetizer. Have I got a winner for you! I made it up myself (take that as a recommendation, or as a warning) and based it on my deep and abiding passion for caramelized onions. Dave and I probably ate 50 pounds of caramelized onions between us this summer. Living in the land of Walla Walla sweets, it would be a crime if you didn't base at least one entire summer meal around this glorious root. I cooked many a bratwurst just to have the excuse to caramelize the onions to go with it. Since summer has given way to fall and it's now cold outside, the dip needs to be hot, and also (of course) needs pecans. Well, in my opinion anyway. Recipe is below, and also as a downloadable pdf or Word doc.
Caramelized Onion and Blue Cheese Dip
2 medium-ish sweet onions, very thinly sliced
Butter – start with 2 T, but you’ll probably use more
2 bricks (16 oz total) cream cheese
1 cup mayo
8 oz. blue cheese, crumbled
1 ½ -ish cups pecans, toasted and rough-chopped
Caramelize onions in butter on stovetop in a heavy skillet (sauté first on med, then turn down to med-low and cover, stirring occasionally until onions are deep brown and reduced to about 1/5th their original size- about 20 minutes. You may need to add additional butter throughout the process).
Toast pecans in a heavy skillet or saucepan with a bit of butter – stir occasionally until the pecans start to smell nutty and golden (yes, “golden” is a smell for me). This takes about 10 min at med heat. You can do it in the oven, but I always forget and burn them. If you do it on the stove, you’ll smell when they’re done. Cool slightly, then chop roughly (leave big pieces).
Whip cream cheese with mixer until fluffy. Add mayo and mix until smooth.
Add pecans, blue cheese, and caramelized onions – stir BY HAND to blend.
Bake about 30 minutes at 400 or until browned on top and hot and bubbly.
Serve with 2 baguettes-worth of bread slices (toasted or not)
Who am I?
Comments
Hello! As a fellow NaBloPoMo member, I'm tagging you for a Meme. If you'd like to play, please come visit my blog for the rules, and also leave a comment to let me know you're participating.
Only 10 more days!
Posted by: fiwa | November 20, 2007 10:12 AM