https://oceanshores.iga.com/Recipes/Detail/424/Caramelized_Onion_Dip_with_Root_Chips
Yield: 4 cups
| 2 | tablespoons | butter or margarine | |
|
|
|||
| 4 | large sweet onions, diced | ||
|
|
|||
| 3 | tablespoons | brown sugar | |
|
|
|||
| 2 | containers | (8 oz.) sour cream | |
|
|
|||
| 2 1/2 | tablespoons | vegetable broth concentrate | |
|
|
|||
| 2 | tablespoons | balsamic vinegar | |
|
|
|||
|
|
|||
| ROOT CHIPS: | |||
|
|
|||
| 2 | large baking potatoes | ||
|
|
|||
| 1 | large sweet potato, peeled | ||
|
|
|||
| 2 | large beets, peeled | ||
|
|
|||
| 6 | large carrots, peeled | ||
|
|
|||
| Vegetable oil | |||
|
|
|||
DIP:
Melt butter in a large skillet over medium-high heat. Stir in diced onion and brown sugar, and cook, stirring often (about 25 minutes.) Cool. Combine caramelized onion, sour cream, broth, and vinegar. Chill 3 hours. Serve with Root Chips.
ROOT CHIPS:
Cut vegetables into thin slices using a mandolin or vegetable peeler. Drop into ice water to cover until ready to use. Drain and pat dry with paper towels. Pour oil to depth of 3 inches in a Dutch oven. Heat oil to 375 F. Fry vegetables, in batches, 1 to 2 minutes or until golden. Drain on paper towels. Serve with Caramelized Onion Dip.
Please note that some ingredients and brands may not be available in every store.
https://oceanshores.iga.com/Recipes/Detail/424/Caramelized_Onion_Dip_with_Root_Chips
Be the first to comment on this recipe!
Add a Comment Login