Source: Amy Thielen Food Network
When my mom let me know that a Minnesota native had a new show on the Food Network, I knew I had to tune in. I immediately started up the DVR and recorded her show. Amy Thielen has such a great demeanor and represents our state well. She seems humble and cooks with fresh, local ingredients which can be challenging at times when the snow flies. I was looking for a little inspiration for an appetizer to bring to a Octoberfest party I was attending. While surfing online for a recipe, I caught up on her show, America’s heartland. In the episode I was watching, she made this incredible looking Fried Onion Dip. That was all the inspiration I needed, onion dip seemed like a perfect appetizer for the party.
I doubled the ingredients below and started cooking. While frying the onions totally smoked out my house, it was worth it. The dip received rave reviews at the party and was gobbled up right away. It has a delicious rich, savory flavor and the onions are smokey and don’t overpower the dip. It was excellent and can even be made ahead and refrigerated! Enjoy.
What you need: **Recipe from the Food Network
- 4 tablespoons (1/2 stick) salted butter
- 1 medium sweet onion, cut into 1/2-inch-thick rings
- Fine sea salt and freshly ground black pepper
- 1 teaspoon honey
- 3 cloves garlic, chopped
- 1/4 cup dry vermouth or dry white wine
- 3/4 cup sour cream
- 1/4 cup (2 ounces) cream cheese, at room temperature
- 1 tablespoon finely chopped fresh chives, plus more for garnish
- Dash of cayenne pepper
- First, clarify the butter so that you can fry the onions at high heat and put a very dark, almost burnt crust on them. (Clarify butter: Heat the butter in a small skillet over medium-high heat until it foams and browns. Remove from the heat. Tilt the skillet and carefully spoon off the foam, saving it in a small bowl. Pour the clear butter into another bowl, and pour the dark dregs at the bottom of the skillet into the bowl with the foam. Add the clear butter to a larger heavy skillet. Discard the butter foam and dregs.)
- Heat the skillet over medium-high heat. Add the onions, 3/4 teaspoon salt and 1/4 teaspoon pepper. Fry the onions, flipping them now and then, until they’re dark on the edges, even black and crispy in spots, about 10 minutes.
- Add the honey and garlic and cook for 1 more minute. Add the vermouth, bring to a simmer and cook until the liquid thickens, about 3 minutes. Remove from the heat and let cool.
- Put the sour cream and cream cheese in a mixing bowl and mix with a rubber spatula until smooth. Finely chop the fried onions on a cutting board and add them, along with their pan juices, to the cream cheese mixture. Stir in the chives. Add the cayenne and season with salt.
- Transfer to a small bowl and garnish with more chives.