This recipe came about when a good friend from the farmers market brought me more of those long, bulbous spring onions than I knew what to do with. An onion dip had to happen, and nothing takes caramelized onions from good to great like a hefty splash of fruity brandy. A great thing about caramelizing onions? You can start with what looks like a TON, and by the time they’re fully browned, they’ll shrink down and feel much more manageable. Serve this dip with chips or crudités, but we all know the chips will go first, so buy the big bag! And don’t forget the cocktails— serve with a refreshing Bill Collins.
This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in catering, events, collabs & pop-ups, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with catering inquiries at email@example.com.
- 2 TBS olive oil
- 2 onions, preferably spring onions or sweet onions, chopped
- ½ tsp red pepper flakes
- Kosher salt
- Freshly ground black pepper
- ½ cup New Deal Pear Brandy
- 6 oz cream cheese, softened at room temperature
- ½ cup plain greek yogurt
- Zest from 1 lemon
- 3 TBS lemon juice
- 1 TBS chopped parsley
- 1 TBS chopped chives
- Potato chips or crudités for serving
- Caramelize the onions. Heat a large skillet over medium heat and add the olive oil and the chopped onions. Season with the red pepper flakes, 1 tsp of salt, and a few grinds of pepper. Cook the onions, stirring occasionally, and reduce the heat if they start to brown too quickly. This is a slow process, don’t rush it. Continue to cook onions until they are very soft, fully translucent and are a light brown color, about 30-40 minutes. Add the pear brandy, and continue to cook until the liquid has reduced completely and the onions are melty soft and a medium brown color. Taste and season with more salt as needed. Set aside to cool.
Note: You can certainly take the onions further and caramelize them to a dark brown color. I like to keep them a little blonder so the flavor of the pear brandy comes through.
- Once onions have cooled to room temperature, add them to a food processor along with the cream cheese, yogurt, lemon zest and juice, parsley, and chives. Season with 1 ½ tsp salt and a few grinds of pepper. Pulse until the mixture is fully combined and the texture becomes very smooth. Taste and season with more salt as needed.
- Scoop dip into a bowl and top with a drizzle of olive oil, a small pinch of red pepper flakes, and a few sprigs of parsley (optional). Serve immediately or chill until serving.