Dip with caramelized onions and blue cheese

Caramelized onions are a versatile addition to meat, soup, and baked goods. I like them so much that I even make a dip out of them. Served with toast, crackers, or breadsticks, this dish will be the star appetizer on your table.
If you have a lot of spring sprouted onions, this is a great way to use them. It won’t affect the quality of the dip. Just remember that if you’re using sprouted onions, you need to weigh them for the recipe after cutting off the green sprouts.

Ingredients

-1 kg onions, peeled and sliced into half rings
-50 g butter
-2 tbsp sunflower oil
-100 ml Madeira or muscat wine
-100 g blue cheese, crumbled by hand
-2 tablespoons sour cream
-100 grams semi-hard cheese (I used Emmental), coarsely grated

Cooking time: 30 minutes

1) Heat a large heavy-bottomed skillet or saucepan over medium heat, add sunflower oil and butter. When the butter has melted and stopped foaming, add the onion.
2) Season well with salt and simmer, stirring occasionally, for 25-30 minutes.

3) When the onions have softened, add the wine and increase the heat. When the wine has evaporated, reduce the heat again and simmer, stirring occasionally, for another 10 minutes.

4) Preheat the oven to 160˚C.
5) Mix the warm onions with sour cream and blue cheese.

Fill the ovenproof dish with the onion and cheese mixture and sprinkle with grated cheese.

6) Prepare a water bath for baking and place the mold with the dip inside.

To prepare a water bath for baking dishes in the oven, fill a deep and sufficiently wide heat-resistant dish halfway with hot water. Place the dish with the food to be baked in it. Place in an oven preheated to the required temperature.

7) Bake the dip in a water bath for 20-25 minutes. The top should be nicely browned.

Remove and serve hot.
Can be served with grissini or Melba toast.

Enjoy your meal 🙂