How was your 4th of July? Because of the drought Texas is having they banned fireworks this year which was kind of strange and didn’t feel like 4th of July. We still had a great weekend with friends and neighbors. One of the dips I made this weekend was an onion dip. I’ve held on to this for a while now and finally got around to making it. You have to love onions for this one! I was amazed at how sweet it turned out. Overall I liked it, but with it taking so long to cook down I doubt I’ll be making it all the time.
Here’s my wreath I made using glittered tulle since I couldn’t find the ribbon I wanted to use. It looks like the glitter fairy exploded in my craft room! HERE’S where I got my inspiration from. I love it!! It sparkles from the street and looks like fireworks.
World’s Greatest Onion Dip
(Adapted from Korey Provencher)
2 tablespoons olive oil
4 small onions, chopped
1/2 shallot, finely chopped
2 sprigs fresh thyme
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
Pinch of celery salt
Assorted crudite, for serving (optional)
Flatbreads or toasted baguette slices, for serving (optional)
Heat oil in heavy-bottom pan or Dutch oven heat oil over medium heat. Add onions, shallot, and thyme.
Let cook until onions are very soft and caramel in color, 45 to 60 minutes.
Add vinegar and Worcestershire sauce; let cook until slightly thickened, about 15 minutes.
Season with salt and pepper; remove from heat and let cool to room temperature.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sour cream, and mayonnaise until fluffy, about 5 minutes.
Add cooled onions and celery salt; stir to combine.
Transfer to refrigerator to chill at least 2 hours and up to 2 weeks.
Serve with crudite, flatbreads, or baguette slices.