Fresh Winter Vegetables & French Onion Goat Cheese Dip
Ingredients
- 1 large yellow onion – half of it cut into ½” rings & the other half finely chopped and seperated
- 1 clove garlic
- 4 Tbsp. olive or Driftless sunflower oil
- 2 tsp. white wine vinegar
- ½ c. mayo
- ½ c. sour cream
- ¼ c. goat cheese, crumbled (about 2 oz.)
- juice & zest from ½ a lemon
- 1 tsp. ea. Worcestershire & hot sauce
- salt & pepper to taste
- raw winter vegetables like carrots, beauty heart radishes, turnips, rutabagas, &/or beets
Instructions
- In a small skillet, heat 1 Tbsp. oil over medium/high heat & add the half onion cut into rings.
- Saute until starting to brown & turn down the heat to low/medium.
- Stir occasionally, scraping up any browned bits, until richly browned & starting to caramelized, about 15 minutes.
- Add garlic & sauté another few minutes, then deglaze pan with vinegar & transfer caramelized onions/garlic to a food processor to cool.
- Meanwhile, heat remaining oil in same skillet over medium/high heat & add the chopped half onion.
- Fry until golden, about 8 minutes, reduce heat to low/medium & cook another 10 minutes or so, until golden deep brown.
- Drain fried onions over a fine-mesh strainer inside a heat-proof bowl (reserve onion-infused oil for cooking with).
- Add mayo, sour cream, goat cheese, lemon juice/zest, Worcestershire & hot sauce to cooled caramelized onions in the food processor & puree.
- Stir in ½ of the fried onions & salt & pepper to taste.
- Serve topped with remaining fried onions.
