Beer Needs; Chips & Dip - The Best Onion Dip Ever

Saturday, December 1, 2012

Growing up with a grandma that spoiled me and took care of me a couple times a week is the reason I love food so much. She was a great cook who's methods involved; no recipe, tons of garlic and lots of comfort foods. This may not be her recipe for onion dip but she taught me a very special lesson during its production; always, always, always let it sit overnight before you eat it and you will never have it any other way! Find this ultimate onion dip recipe after the jump.

allgrains.blogspot.com - Beer Needs; Chips & Dip - Growing up with a grandma that spoiled you and took care of you a couple times a week is the reason I love food so much. She was a great cook who's style involved; a lack of recipe, tons of garlic and lots of comfort foods. Nana taught me a very special lesson during it's production; always, always, always let it sit overnight before you eat it and you will never have it any other way! Find this ultimate onion dip recipe after the jump.



MoreBeer.com - Absolutely Everything! for making your own beer at home.


Ingredients
2 lbs yellow onions, thinly sliced
6 oz shallots, thinly sliced
1/4 cu olive oil
1 cu dry white wine
2 tbs apple cider vinegar
2 cu sour cream
1/4 cu minced fresh chives
1/4 cu plain whole-milk Greek yogurt
1 teaspoons onion, garlic & mustard powder

allgrains.blogspot.com - Beer Needs; Chips & Dip - Growing up with a grandma that spoiled you and took care of you a couple times a week is the reason I love food so much. She was a great cook who's style involved; a lack of recipe, tons of garlic and lots of comfort foods. Nana taught me a very special lesson during it's production; always, always, always let it sit overnight before you eat it and you will never have it any other way! Find this ultimate onion dip recipe after the jump.allgrains.blogspot.com - Beer Needs; Chips & Dip - Growing up with a grandma that spoiled you and took care of you a couple times a week is the reason I love food so much. She was a great cook who's style involved; a lack of recipe, tons of garlic and lots of comfort foods. Nana taught me a very special lesson during it's production; always, always, always let it sit overnight before you eat it and you will never have it any other way! Find this ultimate onion dip recipe after the jump.

Caramelize the onions in the oil, do it properly, in a deep pan on medium heat; take your time and don't let them burn. When they are basically done, deglace the pan with the wine and vinegar and cook on low until the liquid is gone. Remove the onions, let them cool then dice them into smaller pieces. Mix the remaining ingredients and let the dip sit over night.

Always, always - just like Nana did - serve the dip with salty ruffle or crinkle-cut chips.

Bon appetit-

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