Rahilly's Recipes
https://www.rahillysiga.com/Recipes/Detail/424/Caramelized_Onion_Dip_with_Root_Chips
Caramelized Onion Dip with Root Chips
Yield: 4 cups
Ingredients
| 2 |
tablespoons |
butter or margarine
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|
|
| 4 |
|
large sweet onions, diced
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|
| 3 |
tablespoons |
brown sugar
|
|
|
| 2 |
containers |
(8 oz.) sour cream
|
|
|
| 2 1/2 |
tablespoons |
vegetable broth concentrate
|
|
|
| 2 |
tablespoons |
balsamic vinegar
|
|
|
|
|
|
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|
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ROOT CHIPS:
|
|
|
| 2 |
|
large baking potatoes
|
|
|
| 1 |
|
large sweet potato, peeled
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|
|
| 2 |
|
large beets, peeled
|
|
|
| 6 |
|
large carrots, peeled
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Vegetable oil
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Directions:
DIP:
Melt butter in a large skillet over medium-high heat. Stir in diced onion and brown sugar, and cook, stirring often (about 25 minutes.) Cool. Combine caramelized onion, sour cream, broth, and vinegar. Chill 3 hours. Serve with Root Chips.
ROOT CHIPS:
Cut vegetables into thin slices using a mandolin or vegetable peeler. Drop into ice water to cover until ready to use. Drain and pat dry with paper towels. Pour oil to depth of 3 inches in a Dutch oven. Heat oil to 375 F. Fry vegetables, in batches, 1 to 2 minutes or until golden. Drain on paper towels. Serve with Caramelized Onion Dip.
Please note that some ingredients and brands may not be available in every store.
Rahilly's Recipes
https://www.rahillysiga.com/Recipes/Detail/424/Caramelized_Onion_Dip_with_Root_Chips