Other

Slow-Roasted Onion Dip


Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier. While most dips like this require you to babysit caramelizing onions on the stovetop for what feels like forever, our (relatively) hands-off version lets the oven do most of the work. It's kind of counterintuitive, but you want to keep the onions and garlic in a mound on the sheet pan rather than spreading them out; this allows them to steam and soften without browning too quickly.

Equipment

Steps

  1. Preheat oven to 400º. Peel and trim ends off 1½ lb. mixed onions. Cut in half lengthwise. Place halves cut side down on cutting board, then thinly slice.

  2. Line a rimmed baking sheet with parchment paper. Toss onion and 4 garlic cloves with ¼ cup oil and 2 Tbsp. water until evenly coated. Season with salt and toss again until well coated. Mound onions and garlic in center of sheet pan rather than spreading them out; this allows them to steam and soften without browning too quickly.

  3. Bake, tossing and stirring onions every 10 minutes, until all onions are golden brown and softened, 40–50 minutes total (some onions will brown more than others but that’s okay!). Let cool.

  4. Transfer onions and garlic to a cutting board and squeeze out garlic cloves from peel. Using the flat side of a chef’s knife, smash garlic cloves to a paste. Transfer to a medium bowl.

  5. Finely chop caramelized onions and transfer to bowl with garlic.

  6. Add 1½ cups yogurt and 2 tsp. lemon juice; season with salt and lot of pepper. Stir to combine.

  7. Cut 1 bunch radishes in half and arrange on a platter. Sprinkle dip with cayenne pepper. Serve radishes and chips alongside.

Related Video

Slow-Roasted Onion and Garlic Dip

Reviews SectionI enjoyed it, i did 2 tablespoons of lemon and cooked the onions for about an hour. I think the greek yogurt flavor was a little strong.Anonymousseattle, wa06/13/20This was so delicious and so easy. I did have a few problems with my onions burning on the tips so I needed to toss more often.sarahmaeveHouston 06/04/20Mine also turned out quite 'sweet'. I came around to the flavour, but it's definitely not anything like the MSG/salt punch you get from the soup mix kind of dip. Which is totally fine, of course. I roasted my onions and garlic for a bit longer than called for in the recipe until they looked like the gif, so I wouldn't be afraid to go a bit longer if yours still look very blond.AnonymousNew York04/22/20effin bomb recipe. so simple but so satisfying.Made this for a NYE party, and it was a huge hit. The AirBnb I was in didn't have real knives which was a struggle, but I made it work. Onions didn't get chopped as finely as I would have liked, but it was still pretty great. Served it with Ruffles :)AnonymousColumbia, SC01/11/20Love this recipe and just made it for a 2nd time. I've made a couple modifications:1. Instead of a sheet pan, i'm using a Le Crueset 7"x10" rectangular dish. This keeps the onions piled together, and allows water/oil to stay in place. When I used the sheet pan it spread under the parchment paper and made a big mess.2. I used 2 cups of yogurt: Fage 5% is great!3. I increased lemon juice to taste... probably closer to 4/5 tspEnjoy!This was a game-changing caramelized onion technique for me, but my Trader Joe's yogurt was just too sweet up against the sweet onions. I added a ton of pepper to counter it, but next time I'll do sour cream as the base instead.alexbeggsBon Appétit 12/11/19I just made this for Thanksgiving. I followed the directions, mounded the onions, and roasted. I did cover them loosely with foil near the end because they were starting to brown a bit. This is the bomb! I’ve always been a fan of onion dip, but I realized love never had onion dip until now!padams8North Carolina11/27/19I made this for a party and it was great. I tried oven roasting the onions at first but it was taking way too long so I caramelized them in a skillet and kept adding a little water to the pan for about a half hour and they came out great. I made a double batch of this and it was all gone. Will make again. I would rest it for an hour or two.This dip is amazing and so easy to make. I brought this dip to a 4th of July bbq, and it was gone almost immediately! I let the onions caramelize a little longer in the oven than called for to achieve the same color as the pictures in the recipe, but other than that, I made as directed. This is now my go-to potluck/bbq dish.ecowan13Baltimore,MD09/01/19So simple, so satisfying. Tastes even better the next day and makes a delicious spread in a sandwich. Big win!Not a huge hit. Flavors don't really meld together very well and it had a strong onion flavor. Not sure how to fix it, but most enjoyed the dry mix better...sorry. Suggest a revamp of this one.AnonymousCalifornia01/29/19Why doesn't your otherwise informative step-by-step video include what the preamble says is so important: "It's kind of counterintuitive, but you want to keep the onions and garlic in a mound on the sheet pan rather than spreading them out; this allows them to steam and soften without browning too quickly." ?Anonymouspalo alto, ca01/28/19Yes, I will make again, but only because I did not like how the first batch turned out. When I printed the recipe out, the instruction in the intro to this appetizer about mounding up the onions while baking was not included (suggest you add it to the recipe instructions).Result was really tasty, and browned onions, but too strong for the dip in my opinion. Lets just say, I overcooked 'em by spreading them out in the pan, and taking very literally the note that it really didn't matter if some were overcooked. I think the almost crispy browned onions totally overpowered the yogurt. Adding a lot more yogurt and some sour cream did not help much. I salvaged it by mixing it in with store bought onion dip.I wanna try this one again and see if I can tame it down some.hegilliamWashington, DC12/26/18I always make this at least the night before a party to let everything hang out and marry, and it's always the biggest hit on the snack table. Pro-tip: this is phenomenal as the spread on a turkey sandwich.chasspodChicago, IL12/14/18Made this recipe for a party and it was a total hit! First dip to be completely gone. SO much flavor. Loved the tanginess that the yogurt offered. Will be making this again!AnonymousRochester,NY 10/31/18Did a deeper caramelization, and I used a bit more cayanne than called for.... YESSSSS!!!!!Delicious. Onions took longer to roast for me but worth it.AnonymousVictoria, BC08/13/18This dip is delicious and easy to make. The whole family loved it. A definite make again recipe.NatalieKatherineOntario Canada 06/30/18Ended up pretty runny. I added 20 minutes to the cooking time for the onions and they still had a ton of moisture.

Recipe Summary

  • 3 cups water
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 1 (5 pound) rump roast

Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.

Place roast in slow cooker, and pour salad dressing mixture over the meat.

Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.


Folding fruit like mango and pomegranate into guacamole adds a welcome hit of sweetness.

Make your own hummus for an easy after-school snack that's super-healthy.

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Porter Caramelized Onion Dip and Crushing on The Beeroness

Being deemed The Beeroness—which in drink-speak is similar to bearing the title of Princess, Duchess or Queen—has plenty of responsibilities that come along with the nobility. Luckily for us commoners in the ways of ale, stouts and malt liquor, we have food blogger and author Jackie Dodd to lead us down a beer-inspired foodie path. And with recipes like her Porter Caramelized Onion Dip, you’ll be bowing down in no time.

With just two years of blogging under her belt, the lovely Jackie Dodd has made an indelible impact of bringing beer to the culinary forefront through her popular food blog, The Beeroness, where she shares recipes that infuse craft brews of hops and barley into everyday foods.

Sporting the tagline “Have your beer and eat it too,” Jackie focuses on craft beers as the flavor enhancers to recipes sweet and savory and everything in between on her blog and has newly released The Craft Beer Cookbook, 100 Artisanal Recipes for Cooking With Beer.

Jackie’s ambitions as a food blogger didn’t start in the kitchen, but rather with her drive and determination to realize her desires to be a part of the craft beer world.

“I really wanted to be a part of the craft beer community but I didn’t brew,” says Jackie. “So I started to write recipes for the beers I loved, started to take photos of them and it caught on.”

But creating a food blog wasn’t familiar territory for this beer connoisseur.

“I didn’t grow up in a cooking household, no one I knew really loved food,” explains Jackie. “I just wanted to learn so bad. I read a lot, watched a lot of TV and Googled everything. I’ve known Tori of the blog The Shiksa since I was in 4th grade. She was a huge inspiration when it came to starting my blog.” (See more of Tori in “The Ultimate Hanukkah Hostess” from last winter’s issue of FoodieCrush magazine.)

While she’s always sharing recipes and ale-inspired fusions on her blog, there’s a few things you may not know about Jackie.

Growing up on a farm as one of seven sisters, one of Jackie’s chores was vaccinating all of the animals. “I even had my own hypodermic needles starting at the age of 11,” she proudly declares.

Jackie has a masters in Psychology. There you go, point proven: Beer makes you smart.

Jackie can draw cartoons and used them as a way to connect with a pretty rough crowd. ”Fresh out of college I got a job teaching anger management skills to gang members (they were ages 11-18) and teaching their caregivers parenting skills. I loved it, and never felt scared.” Here is a story about it.

Her dog Sophia is just as much a part of the family as her toddler daughter and husband and has been all over the world with Jackie. I may love her even more for that.

She’s cooked with Hoda and Kathie Lee on The Today Show and has shown the folks in this CBS News clip a thing or two about cooking with beer flavors. Watch your back Rachel Ray.

I’m thrilled to have Jackie share a little bit more about herself with this interview. Cheers to Jackie for being our foodie crush!

1. Describe your blog in 3 words:
Beer, Food, Shenanigans.

2. If you could be one food blogger other than yourself, who would you be?
Naomi from Bakers Royale. Her photos make me want to cry and her food makes me want to binge eat myself into a diabetic coma. And she’s super gorgeous.

3. Which 3 blogs do you follow/are obsessed with/can’t live a day without?
Savory Simple, her photos are so stunning and I trust her recipes 100%.
OC Beer Blog, I adore the way Greg writes, always inspiring and hilarious.
Brave Tart, she’s a CIA trained baker and has tons of baking wisdom.

4. What is the one kitchen tool you could never give up?
Cast iron skillet. I think I could rule the world with good beer and a cast iron skillet.

5. What dish are you obsessed with mastering that you just can’t get quite right?
Gnocchi. I’ve had some fantastic, light, pillowy, starchy bowls of awesomeness, none of which have come from my own hands. I can make “good” Gnocchi, but I want to make that carbtastic stuff of dreams.

6. What did you have for dinner last night?
Roasted vegetables, quinoa and avocados. I eat a lot of crap (and by crap I mean really delicious, high calorie stuff like beer, and chocolate, and doughnuts) so I go through these phases where I just want to eat vegan food for days. It helps with the balance. And the skinny jeans.

7. What’s one secret talent outside of the kitchen nobody knows about you:
I can draw cartoons. I don’t ever do it anymore but when I used to work with kids it was a great ice-breaker (I taught anger management skills to gang members in South Central LA right out college).

8. You’re happiest when cooking/eating:
Homemade pasta. I don’t always have time to spend on making homemade pasta, so when I can spend all day making cavatelli from scratch for a group of people I love, that’s a good day.

9. You have a lot of irons in the fire with a blog, book and stock photography site. How do you balance it all and keep it flourishing with new and innovative recipes?
A healthy amount of self-loathing. No matter what I’m doing, I just keep wanting to be better at it. I don’t compare myself to other people that have been doing it for 2 years, like I have, I compare myself to people who have been doing it for 20. It’s frustrating, but motivating. I also read a lot. I love Cooks Illustrated, and right now I’m reading The Brewmasters Table by Garret Oliver.

10. The one secret ingredient to your success is:
Beer. Is that too obvious? Not just to cook with. As a community craft beer people can’t be beat. A lot of what I’ve been able to accomplish is a direct result of the support, motivation and encouragement I’ve gotten from the craft beer community.

Jackie’s cookbook The Craft Beer Cookbook, 100 Artisanal Recipes for Cooking With Beer is full of great beer-infused recipes, and you can win a copy for your own cookbook shelf.

My own copy of Jackie’s cookbook is tattered with post-it notes, and I had a devil of a time which to share with you today.

Should I try the Chocolate Stout Cake with Chocolate Raspberry Ganache and Whipped Cream? Or maybe Beer and Butter Prawns? And how can you go wrong with Slow-Roasted Maple Stout Baby Back Beef Ribs?

Oh my word. Where to start?

How about here. With an appetizer that is perfectly infused with the flavors of an award winning, classic Utah craft brew: Wasatch Ale’s Polygamy Porter. Just because we’re from Utah doesn’t mean our brewmasters don’t have a sense of humor.

Caramelizing onions in this classic Porter brew adds a deep malted flavor to the dip, perfectly appointed for a tailgate party, elegant holiday affair or just to have on hand for the morning toasted bagel.

Jackie’s notes mention the dip’s flavors deepen after being in the refrigerator for a day or two. I gave it a try and yes, it was still totally tasty.

After sharing this Porter Caramelized Onion Dip with some of the neighbors and getting rave reviews, it was a given that it’s going on my recipe repeat list to be made again and again.


Roasted Garlic and Caramelized Onion Dip

Just a little suggestion in case you are in need of a really good dip for your March Madness kind of get together – Make this Roasted Garlic and Caramelized Onion Dip! It is reminiscent of that classic French Onion Dip we all grew up with, but with so much more going on.

First, sweet yellow onions are thinly sliced, and slowly caramelized in a Dutch oven with a little oil and balsamic vinegar. As they cook, they become even sweeter. The flavor this step adds to the Roasted Garlic and Caramelized Onion dip is unbelievable!

While your oven is on, might as well wrap a head of garlic in foil and roast it up right alongside the onions. The flavor of the roasted garlic also becomes mellow and sweet.

Once the onions are caramelized and the garlic is roasted, you are ready to throw the dip together. For the creamy base, we are using Shamrock Farms sour cream. The texture of Shamrock Farms sour cream is perfect for this dip, so smooth and creamy! They are a local family-owned dairy that I love to support and has been operating in Arizona since 1922. They don’t use any growth hormones, and all products go through rigorous purity testing. Really good milk makes even better sour cream!

I used a covered Dutch oven on the center rack of my oven at 400 degrees to caramelize the onions. This is a great way to get them really nice and brown without burning them or having to watch them closely on the stovetop. You’ll know they are ready when they have reduced down and are a deep golden brown color.

Once we have our creamy base of sour cream, cream cheese and mayonnaise mixed together, it’s time to add some flavor. A little salt and pepper, some Worcestershire, fresh parsley, and dried onion powder add depth.

Stir in the roasted garlic and caramelized onion, and pop that dip into the refrigerator until you are ready to serve. It’ll keep for a few days – if you have any leftovers.

I don’t keep chips in the house because they are just a little bit dangerous for me, but this Roasted Garlic and Caramelized Onion Dip is definitely a special occasion that calls for the high-quality, salty, crinkle cut chips. Set that beautiful bowl of dip on a platter, pile the chips all around, and watch everyone dive in!

I think one of my favorite things about this dip is that it reminds me of the French Onion Dip I grew up eating as a kid, but the layers of flavors have so much more to offer. It’s worth the extra effort to make everything from scratch. Enjoy, friends!

This post is sponsored by Sharmrock Farms. For more news and updates, visit their website and follow them on Facebook and Instagram.


Crock-Pot Slow Roasted French Dip Sandwiches

This is one of those recipes that is so easy to make and the end result will knock your socks off!

With any roast, you want to remove any spots that are fatty. Some fat is good, but you do not want huge pieces of fat on the sides. I then like to lightly salt and pepper both sides of my beef roast and pan sear the outside of the roast.

Add the beef rump roast to the crock-pot with a few ingredients and allow the roast to slow cook until it is so tender. Remove the roast and use two forks and shred the meat into bite site pieces. Add the shredded meat back to the slow cooker. Turn the slow cooker down to warm and serve straight from the slow cooker.

Add the meat to a toasted bun with a small bowl filled with the juices to dip, and well…this is delicious.

The kids and I have these every so often. I like that there is normally enough left over for me to have a lunch or two for work.

crock-pot slow roasted french dip sandwiches


Roasted Onion Dip

Preheat the oven to 350°. Using a paring knife, trim the bottoms of the onions and stand them in a baking dish. Bake for about 1 hour and 30 minutes, until very soft. Let cool.

Using a paring knife, carefully cut 1/2 inch off the top of the onions. Using a small spoon, scoop out all but 2 or 3 layers of the roasted onions to form cups you should have 21/2 cups of pulp. Finely chop the onion pulp and transfer to a medium bowl. Stir in the mayonnaise, sour cream and onion powder and season the dip generously with salt and pepper. Cover and refrigerate until chilled, about 30 minutes. Keep the onion cups at room temperature.

Spoon the onion dip into the onion cups and transfer to a platter. Top the dip with salmon, trout and sturgeon caviar and garnish with fennel fronds. Serve with Herbed Potato Chips.


Smoked Onion

Looking for a unique grilled side that is different from the traditional stuff you have been cooking? This sweet onion goes GREAT with steaks, hamburgers or just about anything you are grilling in the back yard. It can be smoked or grilled.

  • 1 large sweet onion (we recommend a 1015 if you can find it - Thanks Texas A&M!)
  • 2 tbsp butter sliced into small strips
  • Meat Church Gourmet Season Salt (Substitute any other Meat Church rub to your liking)
  • Chipotle, Garlic or Cilantro bouillon (your preference)

Prepare your smoker at a temperature of 275 degrees.. This can be grilled directly as well but keep the onion away from the fire.

Onion prep:
Peal the outer skin off of the onion.Cut a core out of the middle. Leave a 1/2" at the bottom of the onion. Do not core all the way through the onion.
Place the bouillon and butter down in the core. Cover liberally with our Season Salt or other Meat Church BBQ Rub.

Smoke:
Place the onion in a small piece of aluminum foil shaped into a bowl. Expose as much of the onion as possible to allow the smoke to penetrate it. We use a metal onion holder that we picked up at First Monday in Canton, TX.
Smoke the onion for 1 - 1.5 hours or until it looks golden brown.
Remove the onion from the cooker and allow to cool for 10 minutes.
You should be able to slice the onion with ease. Mix the onion metals around in the melted butter and seasonings. Enjoy!!


Caramelized Onion and Garlic Jam

Caramelized Onion and Garlic Jam - This something that is handy to have on hand. Spread on a burger, in between grilled cheese, or add to a cheese tray.

Ingredients

  • 1/2 cup olive oil
  • 2 pounds Vidalia onion (or any other variety of sweet onion)
  • 2 large shallots
  • 6 cloves garlic
  • 1/2 cup red wine
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon brown sugar
  • Fresh thyme (optional)
  • Salt and pepper to taste

Instructions

  1. Peel and thinly slice the onions and shallots.
  2. Add the olive oil to a Dutch oven or heavy bottomed pot. Add the onions, shallots, and garlic.
  3. Cover and cook for 20 minutes, stirring occasionally.
  4. Remove the lid and add red wine, balsamic vinegar, and brown sugar.
  5. Cook for another 30 or so minutes, or until the onions are caramelized. Add fresh thyme and season with salt and pepper. If you still have large cloves of garlic remaining, use a fork to mash them up and stir into the jam.
  6. This jam keeps for two weeks in the fridge.
Nutrition Information:

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

*** This post is a sponsored by Craftsy. This is one installment of a 6 month series. All opinions are 100% my own. ***


French Dip Sandwiches

Deliciously drippy French dip sandwiches will be a new favorite in your meal plans. Roast beef sandwiches topped with melty cheese and golden onions dipped in flavorful au jus, it's the best thing to happen to chuck since the pot roast.

PIN this French Dip Sandwiches recipe in your DINNER, SLOW COOKER, BEEF, AND SANDWICH BOARDS on PINTEREST. And follow Sweet Tea & Thyme on Pinterest for more tips, hacks, and tasty recipes!

*Updated! Better photos, clearer recipe, all delicious! Thank you hubbykins for being my hand model (again!) and not eating the sandwich before the shot, haha!*

I am literally on my toddler's bedroom floor right now, trying so hard not to fall asleep.

After just half of one of these sandwiches, I've got the itis.

That's that feeling that you get when you eat really good and get sleepy. You know the feeling.

I just finished texting my husband that he will not believe the amazing dinner I have waiting for him. I needed to write down how awesome this recipe is before I pass out.

I had a beautiful chuck roast in my fridge and I wanted to do something other than pot roast. Just my luck that french dip sandwiches were a 'pick for you' on Pinterest.

Unfortunately, all the recipes I was browsing had processed packaged soup mixes, cola, and all kinds of things that I didn't have. But I was still hell-bent on making these sandwiches. They just looked too darn good not to make!

How can people have the patience to put this in the slow cooker? How. Let me tell you how difficult it was to wait for this to finish in the oven! There I was in the oven, poking and prodding the roast every half hour and scooping up the onions and jus to sip at.

I was so bad, but when you make this you won't be judging! I couldn't wait, it smelled like heaven and waiting those 2 ½ hours was pure torture!

I rubbed a garlic paste over the meat before cooking so that smell with the smell of the onions and the rich beefy roasting smell.

It. was. everything.

My son even toddled out of his room asking what smelled so good and if it was ready when I pulled the meat out to slice up, he was in the kitchen with his little 3 year old hands trying to grab a piece of meat off the cutting board. And he really isn't a beef eater, so I was quite surprised!

French dip sandwiches are so surprisingly easy to put together! I absolutely put this in the busy day category of cooking: those days where there is a crap ton of housework or a ton of errands, just toss this in a slow cooker the same way you would in the oven and leave the house for 4-5 hours.

Then you won't be tormented by the delicious smells all day. And you won't sip at half the jus while it's cooking. Good Lord, that stuff's good.

I have a few tips on having the best French dip sandwiches ever:

The Bread.

You don't want to use soft rolls for this, because French dip sandwiches is meant to be dipped into its jus. The last thing you want is a soggy, sad sandwich that is falling apart before you can bite into it. I used French hoagie rolls that I bought a couple days earlier, so they were nice and slightly stiff. Then I toasted them in the oven as I melted the cheese to make the crusts more hearty and crisp so that they can really stand up to the jus.

You know, a good crusty piece of bread is the spice of life.

One of the spices. The bread spice.

The Onions.

The way I make the onions in this recipe, they become golden and soft as they cook in the liquid with the roast, absorbing that delicious flavor from the consomme and the roast drippings. Mmm.

But some people may not want them that way! You can caramelize them on the stove top or add them to the roast in the oven for the last hour of cooking so they hold their shape and texture better.

Don't over stuff the sandwich.

Seriously! I was only able to finish half a sandwich before I needed a nap! It's rich and so delicious that you could over do it quite easily, like I did last night. My husband finished off my sandwich as I crawled to the reading corner of Greyson's room and knocked out for an hour.

Let me tell you, the itis is real. It's really real. Grab a pillow and a couch, eat this sandwich, and pass out.