Friday, August 10, 2012

Gluten Free Friday ~ Caramelized Onion Dip

 Well, I was hoping to post about the homemade energy bars that I recently made hoping they would be fuel for my upcoming triathlon, but they did not turn out as I hoped {too soft and messy}, so instead you're getting the caramelized onion dip that I made on Sunday for our friends and lunch guests ~ Joe and Wendi and their kids. Maybe NEXT week's post will be about some successful bars. {I had a negative experience with GU, but if you have other ideas, feel free to share.}

I've been wanting to try this dip since we had a similar one at my friend Deborah's house in Stillwater, OK a year or so ago.  It was so good, and the perfect accompaniment to a cool summer lunch.  Funny, I made this version of her onion dip on Sunday, and then just yesterday we received a sweet anniversary gift and note of encouragement from Deborah and Todd.  {Gifts from the Lord!} Not sure why I didn't just email or call her for her recipe, so maybe you'll get some edits to this one in the future!?

This one turned out well, though, and our guests had seconds and thirds of it, so I know you won't be disappointed ~ especially if you like caramelized onions and balsamic vinegar! Yum.

Caramelized Onion Dip

1 large yellow onion, chopped
2 Tbsp olive oil
2 tsp brown sugar
2 + 1 tsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
1 cup sour cream
1/2 cup mayonnaise
1/2 cup cream cheese, softened
2-4 cloves garlic, pressed

Heat olive oil in a skillet and add chopped onions.  Saute onions over medium heat for 10-15 minutes.  Add brown sugar and 2 tsp of balsamic vinegar and saute 15-20 minutes more.  Add teaspoons of water to onions and turn down heat if they begin to get too dry or crispy.  After 20-30 minutes of sauteing, remove onions from heat, and allow them to cool.  Meanwhile, mix together the sour cream, mayonnaise, cream cheese, 1 tsp balsamic vinegar, garlic, salt, and pepper.  When onions have cooled, fold them into the sour cream mixture.

Serve with raw veggies, rice crackers, or best of all...potato chips! ☺

P.S.  This reminds me of a dip my dad likes to make that is similar, but uses raw onions.  It is quite delicious, too, and it works best with not regular potato chips {too fragile}, but....Fritos! {and tastes especially yummy in summer while taking a break from water-skiing on a Texas Lake!} Maybe THAT could serve as my triathlon fuel?

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