I wanted to make a mash-up of the classic onion dip so many of us grew up with and duxelles. This rich, slightly sweet dip pairs beautifully with crispy, salty kettle chips. - Minimally Invasive —Minimally Invasive
Test Kitchen Notes
Caramelized onions and mushrooms are a match made in food heaven. The onions become sweet and luscious, while the mushrooms add an earthy and swoon-worthy component that sings umami. You can minimize the prep time by mincing the mushrooms in a food processor (using the Pulse setting), but allow at least 30 minutes to caramelize the onions and mushrooms (and delight in the aromas). I omitted the sugar in the mushrooms and they still caramelized beautifully. The optional demi-glace added an element of richness. The tangy yogurt brought everything together and made me, with my salty chips, very happy. —SwoonMySpoon
1 1/2 cups
small yellow onions, finely chopped
button mushrooms, minced
dried porcini mushrooms, reconstituted in 1 cup hot water, drained & minced
Melt half of the butter in a large sauté pan over medium-high heat. Sauté onions with large pinch of salt until just golden brown, then reduce heat to medium-low and cook, stirring constantly, until deeply browned and caramelized. Remove onions from pan.
In the same pan, melt remaining butter and sauté mushrooms with a large pinch of salt until they stop releasing water. Add sugar and continue to cook, stirring constantly, until mushrooms are deeply browned and caramelized.
Add onions back to pan and stir in dry vermouth and demi-glace, if using. Cook until all liquid is absorbed. Taste, and adjust seasoning if necessary. Remove from heat and cool to room temperature.
Set aside one tablespoon of onion-mushroom mixture to use as garnish. Add yogurt and sherry vinegar to the rest of the onions and mushrooms, mixing well. Taste, and adjust seasoning if necessary. Add as much black pepper as your heart desires. This dip has a real affinity for it. Garnish with reserved onion-mushroom mixture.