One big food blogger secret is that we rarely make recipes more than once. It’s true. And sad. It’s this constant race to provide new, fun, exciting, creative content for you that leaves us little time to revisit those recipes that we love. Of course, there are always those few recipes that we will make all the time, for the rest of our lives even if it means missing an opportunity to create a new post. This is one of those recipes for me. All I want to do now is make it all over again and add bacon and parmesean cheese.
So addictive, creamy and delicious.
It’s a simple recipe with only a few ingredients. It isn’t hard to make but it does take time to develop the flavors, time that is well worth it. I’m moving myself and my family away from process’s foods as much as I can, a little at a time and this is my way of having that onion dip that everyone’s mom used to make with the instant soup mix packet, but with loads more flavor and no mysterious chemicals.
Also, I’m going to show you the right way to cut an onion.
And how to roast garlic.
Two skills that I hope stick with you for the rest of your life. My kitchen would be a much different place without onions and roasted garlic.
Roasted Garlic and Caramelized Onion Dip
1 whole white onion (I used a Walla Walla Sweet onion)
1/4 cup olive oil, plus 1 tbs, divided
1 large head of garlic
8 oz cream cheese (softened)
1/4 cup sour cream
salt and pepper to taste
How to cut an onion:
Cut the onion in quarters.
With the tip of the knife close to the center, make vertical cuts all the across the onion, about 1/4 inch apart.
Then cut the onion in the other direction, cutting across the cuts you just made.
In a large pot or dutch oven, heat 1/4 cup olive oil. The key to caramelizing onions, and not BROWNING them, is: low and slow. Heat the olive oil over medium heat until shimmery, then reduce the heat to low and add the onions and a pinch of salt. Stir occasionally until the onions are soft and have turned an amber color. You want them to have that amber color or the sugars in the onion haven’t been caramelized yet and the flavors are not developed. This will take between 30 and 40 minutes, but you only have to stir occasionally so it isn’t a lot of work.
How to roast garlic:
This is very easy and gives you the most incredible tasting stuff. If you haven’t roasted a head of garlic yet, you should.
Preheat the oven to 400.
Cut the top off of the head of garlic.
Place on a sheet of aluminum foil and drizzle with 1 tbs olive oil.
Fold the foil up over the garlic into a tight packet. Place in a baking dish (I use a muffin tin) and place in the oven.
Bake at 400 for 30 minutes, or until garlic is soft and starting to turn an amber color.
Once you have brought out those incredible flavors in your garlic and your onions, break out the food processor.
Add the softened cream cheese, sour cream, onions and squeeze the garlic head until the soft cloves pop out and add them to the food processor as well.
Process until smooth and creamy. Add salt and pepper to taste.
So simple, so good.
Next time, I’m gonna try it with bacon and Parmesan cheese. I’ll let you know how it goes.
Printable: Roasted Garlic and Caramelized Onion Dip
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