This past weekend, we celebrated my baby brother’s graduation from college. Allow me to take a moment and get all sappy about it. Since Dan is 10 years younger than me, I remember so vividly the day he was born and when he was a baby. I was so excited and thrilled for him to finally be here that I cried as much as he did the day he was born. Oh, and my brother Rob cried too, but only because I was crying. That’s what he says. My mom would take pictures of baby Dan among our stuffed animals while Rob and I were at school, and when I got up the courage, I would babysit us and my parents could get a much deserved few hours away from our chaos. One time we thought it would be the best idea to take all of our pillows and blankets and pile into my parents’ bed. So they came home from date night, and, surprise! They got to sleep on the couch!
Time flew much too quickly and I went away to college when Dan was just 8 years old. After I graduated and moved to Philadelphia, Dan came to stay with Mike and I for a long weekend. He had already turned into a great cook at this point, and we had so much fun going to Striped Bass for a fancy brunch and walking around Reading Terminal Market. Looking back, I was as protective of him then as I am of my sons now, and I wanted him to have so much fun and for none of the city harshness to touch him. Well, it turns out he’s all grown up now. He’s a city person. He’s been to London, Barcelona, Paris, New York, and I know he has many more on his list. And he’s still an amazing cook. When he finished school–by the skin of his teeth since he is brilliant but brilliantly creative at avoiding work–my mom and I were thrilled to throw him the party. And this recipe is one that he requested. Congratulations Dan!
Invest the time in caramelizing the onions slowly and you will have a sweet, creamy, salty dip that gets devoured every time, maybe even right from the pan! I found that you can easily use lowfat cream cheese and sour cream, but should stick with regular mayo, since lowfat mayo is just too sweet. I serve this with plain rippled potato chips.
|Caramelized Onion Dip|| |
- 2 large yellow onions
- 2 Tablespoons unsalted butter
- 2 Tablespoons vegetable oil
- Pinch cayenne pepper
- 1 teaspoon kosher salt
- Ground black pepper to taste
- 4 ounces Neufchatel cheese (1/3 less fat cream cheese)
- ½ cup lowfat sour cream
- ½ cup regular mayonnaise
- Cut onions in half, then in quarters, and then slice.
- Heat butter and oil in a large sauté pan over medium heat until the butter melts.
- Add the onions, cayenne, salt and pepper and sauté, stirring occasionally, until the onions are a deep golden brown and very soft, about 20 minutes. That's right, 20 minutes. It takes that long for the sugars to slowly caramelize. You may need to adjust the heat to keep the onions from browning too quickly. Remove pan from heat and allow to cool for a moment or two.
- Add the Neufchatel, sour cream and mayonnaise to the pan and stir everything together well.
- Serve with potato chips.