Red Onion Dip Recipe

From Dorothy McNett's Recipe Book.

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Red Onion Dip

From Dorothy McNett's recipes at When little baby pumpkins are available, use them as the cups to hold this dip. See recipe for Pumpkin Shell Dip.

2 red onions, chopped
1 tablespoon minced fresh ginger
3-4 cloves garlic, minced
2 cups beef or vegetable broth
1/4 teaspoon dried thyme
sea salt, if needed (depends on the broth)
1/4 teaspoon ground pepper
1-2 teaspoons balsamic vinegar
1 cup sour cream, or yogurt

Chop onions, ginger, and garlic in food processor or with chefs knife. In heavy bottomed saute pan, combine onion, ginger, garlic, broth, thyme, salt and pepper. Bring to a boil, reduce to simmer and gently cook about 20 minutes, until the liquid has been reduced by about half or more. Stir in the vinegar, and when it has cooled stir in the sour cream or yogurt. Serve with crackers, bread sticks, vegetable sticks, chips, etc.

Recipe created 2004-11-23.

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