In the video above, see Amanda make Adriene's deliciously retro Caramelized Onion Dip, one of the finalists competing for Super Bowl glory in our contest for Your Best Dip.
This week's videos were shot and edited by our buddy Drew Lavyne, the founder/director of Six Minute Stories and the producer of the super helpful Teach Me Sushi iPhone app -- and the new Teach Me Sushi Expert app (glimpses of both below).
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Written by: Food52
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7 Comments
Michele
July 20, 2024
So whenever I have a lot of onions to use up before they go bad, I carmelize a bunch low and slow in a crockpot. Then I'll take them and freeze them in little containers to have on hand to top salads, burgers, put in dip, whatever. They freeze really well and then you can always have on hand when needed. Yum.
DymondBlue
October 3, 2012
I've tried the "ice cube method" of caramlizing onions and whilst they do indeed *look* deep golden & beauiful, I believe nothing but time over slow, low heat truly allows the sugars to develope... and isn't taste the real goal here?
DymondBlue
October 3, 2012
I've tried the "ice cube method" of caramlizing onions and whilst they do indeed *look* deep golden & beauiful, I believe nothing but time over slow, low heat truly allows the sugars to develope... and isn't taste the real goal here?
Rhonda35
January 16, 2012
I love your comment about being healthy and dipping things into sour cream!! :-)
ryanm
January 29, 2011
J. Kenji Lopez-Alt has also come up with a way to shave off quite a bit of time. It's on Serious Eats from a week or so ago (also a recipe for caramelized onion dip). Essentially he uses a little baking soda, higher heat, and also deglazes with a bit of water whenever necessary--similar to Mr_Vittles's suggestion of ice cubes. And if, as Amanda suggests, counting calories with dip is a silly endeavor, so, too, is taking any more time to cook the onions than necessary.
Mr_Vittles
January 28, 2011
I have found that by using high heat and adding a couple cubes of ice when ever the onions look dry, I can caramelize onions in about 15 minutes. A heavy pan does not hurt either.
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