Spicy Caramelized Onion Dip: A Laid Back Recipe for New Year’sElizabeth Stark
The holidays can be hectic (and exhausting), but since you still want to have a great time, this New Year’s send out some comfort food favorites that everyone will enjoy. A go-to recipe that I turn to again and again is this spicy caramelized onion dip. This version is updated with a hint of flavorful spice, toasted bay, and plenty of lemony zing. It’s a great accompaniment for chips, fries, veggies, or anything else your heart desires!
Besides time to caramelize the onions, this recipe is a cinch to throw together. Make it ahead and give the flavors time to mingle.
Spicy Caramelized Onion Dip
1 large Spanish onion, halved and sliced paper thin
2 tablespoons olive oil
1 jalapeno, roasted, peeled, seeded, stemmed
3 bay leaves
1/2 teaspoon red pepper flakes
1 teaspoon fresh ground white pepper
1/2 teaspoon kosher salt (or more to taste)
2 tablespoons lemon juice
1 tablespoon lemon zest
2 cups thick and creamy sour cream
In a medium saute pan, heat the olive oil over medium heat until fragrant. Add the bay leaves and cook for a minute. Add the onions, turn to coat with oil, and cook over the medium heat for a few minutes. Then turn heat to low, and cook onions for 1 – 2 hours, until the onions are lightly browned and sweet. While onions are cooking, stir occasionally.
Meanwhile, roast and prepare the jalapeno. Roast the jalapeno over an open flame or in your broiler, rotating so that the skin is blackened on all sides. Place jalapeno into a sealed brown paper bag and let sit for at least 5 minutes. Under cool running water, peel skin, seed and mince the pepper.
Once onions have caramelized, combine all of the ingredients. Check salt and pepper levels, and adjust if needed. Cover, and chill. Garnish with lemon slices and bay leaves, and serve with chips, fries, or vegetables, and enjoy!