Deviled Vidalia Dip

makes about 2 1/2 cups


3 Tablespoons unsalted butter

1 large Vidalia or other sweet onion, chopped

2 medium yellow onions, chopped

1 clove garlic, minced

1 Tablespoon white wine vinegar

3/4 cup sour cream

1/4 cup mayonnaise

2 Tablespoon freshly grated Parmesan cheese

2 Tablespoons Dijon mustard

1 Tablespoon chopped fresh chives, plus more for garnish

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon Tabasco sauce or to taste


In a large skillet over medium heat, melt the butter.  Add the onions and garlic and cook uncovered, stirring occasionally, for about 1 hour or until caramelized.  (Do not rush the caramelization by turning up the heat; you risk burning the onions.)


Add the vinegar and cook until it evaporates, about 1 minute.  Remove the skillet from the heat and add the remaining ingredients.  Taste for seasoning and adjust as needed.  Garnish with chives and serve warm or at room temperature.  Enjoy!


Printed from thegalleygourmet.net