Creamy Caramelized Onion Dip
Chef AJ is a big supporter of California Balsamic and recently I was on her show where I promised her I'd try the famous balsamic that I keep hearing about it and use it in a recipe. Yeah, that stuff is amazing!
So, taking two of my favorite things - caramelized onions and dip (I mean, seriously, who doesn't?!) and with the help of a little California Balsamic, I'm blending the two for a dip you can dive in to or use as a great spread!
- 3 sweet yellow onions, sliced to about 1/8" or smaller
- 1/2 cup vegetable broth (or water)
- 1 12 ounce package of extra firm silken tofu
- 1 1/2 teaspoons California Balsamic (or other balsamic)
- pinch of salt
- ground black pepper
To a hot oversized skillet or Dutch oven, add your onions. Immediately bring the heat down to medium and continually stir. When the onions begin to release some of their moisture, add a heavy pinch of salt and continue to stir. If the onions begin to stick a little, that's a good thing. Pour in a tablespoon of vegetable broth (or water) and use a spatula to de-glaze the pan, furthermore adding more flavor.
This is a dry saute, you are not steaming the onions by adding in broth/water and allowing them to cook. A dry saute offers a big, robust flavor by condensing the flavors and allowing them to cook on their own. Only add a little liquid when they begin to stick and very barely crisp up. This repeating of the de-glazing imparts a ton of flavor.
Don't be in a rush for this, it should take about 25 minutes.
Transfer most of the onions (leaving some for a garnish) and balsamic to a blender along with the tofu and a couple of turns of the freshly ground pepper. Blend until smooth, or perhaps, leave a little chunky. Up to you.
Spoon into a bowl and garnish with remaining onions and perhaps a few drizzles of balsamic.
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