It’s the 4th of July, and that means backyard grilling and lots of snacks.
Jeff Laboda stopped by the kitchen to show us how to make a simple and delicious onion dip perfect for your Independence Day celebrations.
Recipe is below:
3 MEDIUM VIDALIA ONIONS (DICED)
1 T CANOLA OIL
¼ CUP SHERRY COOKING WINE
3 DASHES WORCESTERSHIRE SAUCE
3 DASHES TOBASCO
2 T BUTTER
8 OZ CREAM CHEESE
8 OZ CRÈME FRAICHE
SALT & PEPPER TO TASTE
1 SCALLION SLICED (FOR GARNISH)
1 BAG OF YOUR FAVORITE CHIPS
HEAT CANOLA OIL IN A NON STICK PAN OVER MEDIUM HIGH HEAT.
ADD ONIONS, SALT, AND PEPPER. COOK FOR A FEW MINUTES UNTIL ONIONS BEGIN TO BROWN.
GRADUALLY LOWER HEAT EVERY 5 MINUTES. COOK UNTIL ONIONS ARE A NICE DARK BROWN (BE CAREFUL NOT TO BURN!)
ADD SHERRY AND LET SIMMER UNTIL ALL LIQUID IS GONE.
ADD WORCESTERSHIRE, TOBASCO, AND BUTTER AND SIMMER FOR 2 MINUTES AFTER BUTTER HAS MELTED.
ADD CREAM CHEESE AND MELT DOWN TO A CREAMY TEXTURE. PULL OFF OF THE HEAT.
ADD CRÈME FRAICHE INTO A MIXING BOWL. TAKE CREAM CHEESE ONION MIX AND GENTLY FOLD INTO THE CRÈME FRAICHE.
TASTE/ADJUST SEASONINGS TO YOUR LIKING.
PLACE IN DIP BOWL AND REFRIGERATE FOR 2 HOURS OR UNTIL IT SETS. TOP WILL SLICED SCALLIONS.
OPEN A BAG OF CHIPS AND ENJOY!
