Caramelized Onion Dip
Here's something you may not have known about yours truly. Before I started this blog, I was writing a cookbook! That's right, a cookbook. How crazy am I? Well, it all started from my old friend - let's call him "M". :)
Years ago I worked with M and at the time, he was moving into a new apartment. No roommate this time, just him. He asked me if I had any recipe ideas - something easy, affordable and perfect for 1 person (unless you make a giant vat of soup and you have room in the freezer to last 6 months). Obviously I had MANY recipes - appetizers, soups, salads, entrees, desserts - even chicken recipes! He wasn't a big meat eater, but chicken was easy enough that I could throw some in there for him.
At the time, this project started with maybe 15 or 20 pages. Some recipes were my originals, some were from my mom, grandma, sister-in-law, or aunt. Or some were adaptations from friends, or my own versions of cookbook recipes or something I saw on TV. It was a compilation of so many I had collected over the years so this was the perfect catalyst to start piling them together.
So, being laid off was the perfect time to continue working on this beast! To be honest, I enjoyed a month or so of being unemployed! Of course I was applying for jobs left and right (and thankfully, my family was able to help support me while I earned the meager unemployment wages), but at the beginning, it was a time to unwind and reflect. I painted my apartment, reorganized, and spent countless hours at the library working on my cookbook (and watching the occasional new movie in the library's media room, on a random Tuesday afternoon - just room full of senior citizens, and me). It was bliss.
Okay, fast forward to a few years later, when I am stressed beyond belief, trying to edit the damn index in this cookbook and realizing that since I created these recipes so many years ago, they needed a refresh. A refinement. Enough of this "simple, college student" food - I felt it needed a grown-up flair. Then came the feeling of being overwhelmed. Why was I stressing about this cookbook? Was I ever going to publish (or self-publish) it? Luckily, several friends recommended I start a blog. "Um, I'm not a great writer and what would I put in the blog?" Oh right...THESE recipes! BOOM. Now we're talking. Maybe one day I can turn something into a Riskyveggie cookbook. But for now, this blog is good by me.
Here it is - one of my FIRST recipes I put into the original cookbook. My caramelized onion dip. Of course, you can change it up however you want. Sometimes I add in (homemade, soy-free) mayo, sometimes I don't. I add whatever herbs I have on hand, because basically, anything works here. Use whatever YOU like! Don't I say that enough? :)
A few years ago I made a caramelized onion fig dip, which was divine if I say so myself, but in that case, I just added chopped figs to the pan with the onions so it's not as difficult as it sounds.
Well, my fellow readers and food lovers, enjoy!
Caramelized Onion Dip
Serves 2-4 people
Prep time: 10 minutes
Total time: 30 minutes
1 medium container of Greek Yogurt
I don't really measure, so let's say, like 15 oz. or so of yogurt? I like the Greek Yogurt (Faye brand is my fav), because it tastes so much like sour cream, but if you have sour cream or cream cheese in your fridge, by all means, use that!
1 small white onion, chopped
Rough chop is fine, doesn't have to be precise, but I would recommend chopping instead of slicing, otherwise you'll end up with long strings of onions in your dip that will not be so sexy when you try and eat it
1/4 tsp. of salt
Zest and juice of 1/2 lemon, plus wedge for serving
1 Tbsp. of extra virgin olive oil
Approx. 1/4 cup of herbs (use whatever you have, but fresh is better - basil, parsley, dill, cilantro...)
Sauté the onions in extra virgin olive oil and sprinkle with salt and pepper, until caramelized, about 15 minutes
Mix the yogurt, zest and juice, herbs into a serving bowl.
Let the onions cool for about 10 minutes and add to the yogurt mix
Serve warm (it's good cold too) with a lemon wedge on top, and eat with tortilla chips, toasted crostini, or fresh veggies!