♪ La la la la la la ♪
- Hi, I'm Jerry James Stone.
In today's video, I'm gonna show how to make a tasty,
delicious caramelized onion dip.
Let's get cooking.
♪ La la la la la la ♪
- So first, I'm gonna show you how I quickly dice onions.
So let's get into that.
So we just go and remove the outer layer
and peel that away after you've cut the onion in half.
And then just take your knife
and sort of cut along the perimeter of the onion,
make slices so we're just gonna cut down.
From there, you just do small chops
and then the onions will just fall off
and be nicely diced.
So easy as that.
So chop our onions.
Now we're gonna go ahead and caramelize them.
So I have some melted butter here.
I add my onions to the pan.
So the thing about caramelizing onions,
there's this whole, I don't know if you read a lot
of food blogs but I read a lot of food blogs
and it's funny 'cause I'll see recipes
for caramelized onions and they're like oh,
caramelized onions for like five to 10 minutes.
There's no way in hell you can caramelize onions
in five to 10 minutes.
It takes a really long time
to get those sugars to start to develop
and caramelize so it's gonna probably take about 30 minutes
to fully caramelize all these onions.
The key to really delicious caramelized onions
is to kinda go low and slow.
So you don't wanna burn them.
If they start to burn,
you have the heat too high.
You wanna make sure that they're just browning
and then they start to caramelize.
But the first thing that they're gonna do
is they're gonna start to sweat.
So when onions sweat what happens
is they start to release that water
and they start to get a little translucent.
That's kinda the first step.
You can kinda use the high heat for that
but after that happens,
you wanna make sure that you turn down the heat
and allow them just to slowly cook over time.
Caramelized onions are best
when they're just kinda ignored for a while
and then you come back and kinda stir them.
So you don't wanna overly work them,
you want them to have that contact
with that heat, that low heat
to really caramelize those sugars within the onions.
Let's go ahead and oh, there's a little onion skin.
We don't want that baby.
Get them fully coated in the melted butter
and then I'm just gonna let them start to cook.
♪ La la la la la la ♪
- So while the onions are caramelizing,
I'm gonna go ahead and prepare the sour cream
and cream cheese mixture
which is also part of the dip.
So just go ahead and add that in to a mixing bowl.
Get that all in there.
I'm just gonna go ahead and mix that together.
(mixer whirring)
Okay.
The main thing that you're trying to do here
is you're just trying to break up the cream cheese
so it's not so firm so you can mix
in the caramelized onions.
So by incorporating the sour cream
that way it's easily done.
So the onions are done caramelizing
and as you can see, they have a nice little char
in the bottom so what we're gonna do
is I'm actually gonna go ahead
and deglaze the pan.
So I'm just gonna add a little bit of white wine to the pan.
(wine hissing)
Now, for this particular recipe,
because I'm going to be mixing it into the sour cream
and cream cheese mixture,
I don't necessarily have to cook off all of the wine.
But when you're deglazing a pan,
there's a couple different ways to do it.
So you just wanna add enough liquid
to remove those charred bits from the pan
as you can kinda see here.
So it's all coming up with the white wine added.
The second thing is if you're gonna be adding it
to something that doesn't necessarily have a lot
of liquid, you wanna cook off
whatever liquid you use.
So you can use white wine, red wine, you could water,
you can use a broth, it doesn't matter.
So if you're gonna deglaze the pan for say gravy,
you might wanna use broth
and just leave it in there
to add in your other ingredients
but basically what you're doing
is this is gonna level up so much flavor
'cause all those charred little bits
that are stuck to the pan
are just full of flavor.
So we're just using this to kinda pull off all those bits.
You just want just enough liquid to cover the bottom
of the pan.
You don't wanna add too much.
And just go ahead and scrape those off
using a little bit of heat.
You can see how clean it is compared to how it was before.
So now that we've deglazed the pan,
I'm gonna go ahead and add those onions to that mixture.
So we've caramelized the onions,
we've deglazed the pan
so now I'm gonna go ahead and add the onions
to the sour cream and cream cheese mixture.
By the way, it smells really freaking good.
(chuckling)
Love the smell of onions in any format,
raw, cooking or caramelized
but right now, this is definitely striking
all the right notes.
So let's go ahead and add that in.
And I'm gonna mix that together.
(playful music)
Get it all worked in there.
You can add in a little bit of chopped parsley
just to give it a pop.
Okay, so we've mixed everything together.
Transfer it to a serving bowl.
I'm just gonna top it off
with a little bit more chopped parsley.
I personally don't think this recipe needs any salt
but you could also add some salt
just depending on how you want it to taste
but here's a delicious, home-made caramelized onion dip.
Wonderful for all those Ridge Chips.
If you like this video, hey, give me a thumbs up.
If there's something you wanna see,
then drop a comment below
and if you like to cook like I do,
I release new videos every single week
so please subscribe.
I'll see you guys next time.
(grunting) Yeah.
♪ La la la la la la ♪