The Healthy My Ass Cookbook

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Other Appetizer Recipes:

Alfredo Carbonara Peppers

Bourbon Hot Dogs

Bourbon Maple Glazed Wings

Cheddar Bacon Pecan Spread

Cheese Ball

Chicken Quesadillas

Chinese Chicken Wings

Clam Dip

Crab Stuffed Mushrooms

Epicurean Escargot

Garlic Dip

Garlic Ranch Chicken Wings

Garlic and Parmesan Chicken Wings

Gourmet Deviled Eggs

Guacamole

Guacamole Deviled Eggs

Honey Barbecue Chicken Wings

Honey Chicken Wings

Hot Crab Dip

Hot Feta Spinach Artichoke Dip

Lemon Butter Wings

Maryland Style Crab Cakes

Mexican Layer Dip

Oven Sesame Wings

Parmesan Artichoke Hearts

Poor Man's Pâté

Reuben Dip

Sausage Cheese Ball Appetizers

Shrimp Dip

Smoked Gouda Cheese Spread

Smoked Salmon Ball

Spicy Shrimp Dip

THE Cheese Ball

Teriyaki Chicken Wings

Tortilla Roll-Ups

Caramelized Onion Dip

From scratch and so much better than from the Lipton mix

by Alton Brown

Ingredients:

3 Tbsps. Butter
2 cups Onions, diced
1/4 tsp. Kosher Salt
16 ozs. Sour Cream
1 cup Mayonnaise
1/3 tsp. Garlic Powder
1/3 tsp. White Pepper, ground
2/3 tsp. Kosher Salt

Directions:

Dice the Onions.  Melt the Butter in a saucepan over medium heat.  Add the diced onions and the 1/4 teaspoon of Kosher Salt.  Cook the onions until they are caramelized, stirring occasionally and more often as they start to brown, about 30-40 minutes, reduced to about 2/3 cup.  Remove from the heat and set aside to cool completely.

In a bowl, thoroughly combine the remaining ingredients.  Then stir in the cooled onions until uniformly distributed.

Refrigerate covered at least 4 hours but overnight is recommended.

Stir again before serving.

Notes:

The original recipe called for Olive Oil but I chose butter since that is what I use to make caramelized onions and it is in keeping with the dairy sour cream.  If you use salted butter you can skip the kosher salt.

Print

Other Information:

Source: My variation of www.foodnetwork.com

Times:
Preparation: 0:30
Cook: 0:30
Total: 18:00

Yield: 3 cups
Servings: 12

Nutrition Facts per Serving:
248 Calories
26g Fat (91.2% calories from fat)
2g Protein
4g Carbohydrate
trace Dietary Fiber
31mg Cholesterol
298mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
1/2 Vegetable
0 Non-Fat Milk
3 1/2 Fat.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.